Description
This creamy, no-bake pumpkin pie combines a cheesecake base with a spiced pumpkin layer in a graham cracker crust. It’s the perfect dessert for fall, and it’s incredibly easy to make.
Ingredients
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4 ounces cream cheese (softened)
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¼ cup granulated sugar
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8 ounces Cool Whip (or other whipped cream, divided)
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1 9-inch pre-made pie crust (graham cracker crust works best)
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¼ cup instant vanilla pudding mix
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½ cup milk
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1 cup canned pumpkin puree
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1 teaspoon pumpkin pie spice
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½ teaspoon nutmeg
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1½ teaspoons cinnamon
Instructions
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In a medium bowl, beat together the cream cheese, sugar, and half of the Cool Whip until smooth. Spread the mixture into the pie crust.
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In another bowl, whisk the pudding mix and milk until it thickens. Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon, stirring until well blended.
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Spread the pumpkin mixture over the cream cheese layer.
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Top with the remaining Cool Whip, and sprinkle with extra spices if desired.
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Refrigerate for at least 3-4 hours, or overnight, before serving.
Notes
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For an extra touch, add crushed graham crackers or chopped pecans on top of the whipped cream before serving.
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Make sure to allow the pie to set in the fridge for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American