Description
This No Bake Pumpkin Pie is an easy and delicious twist on the classic dessert. Made with a graham cracker crust and a creamy pumpkin filling, it’s perfect for the holidays or any time you want a quick and tasty pumpkin fix without turning on the oven.
Ingredients
- 1 (9-inch) graham cracker crust
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- Optional: additional whipped topping and ground cinnamon for garnish
Instructions
- In a large bowl, whisk together the pumpkin puree, vanilla pudding mix, pumpkin pie spice, and ground cinnamon until well combined.
- Fold in the thawed whipped topping gently until the mixture is smooth and creamy.
- Spoon the pumpkin mixture into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, top with additional whipped topping and a sprinkle of ground cinnamon, if desired.
Notes
- Make sure the whipped topping is completely thawed before folding it into the pumpkin mixture.
- This pie can be made a day in advance for convenience.
- Use homemade whipped cream instead of Cool Whip for a more natural option.
- For a firmer texture, let the pie chill overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
