Description
This no-bake pumpkin pie is a delightful and easy-to-make dessert that combines creamy layers of pumpkin-spiced pudding and cream cheese filling, all set in a pre-made graham cracker crust. Perfect for fall and holiday gatherings, this recipe requires no oven time and yields two delicious 9-inch pies.
Ingredients
Scale
Pie Crust
- 2 pre-made 9-inch graham cracker crusts
Filling Layer 1 (Cream Cheese Layer)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 (8-ounce) container Cool Whip or other whipped cream
Filling Layer 2 (Pumpkin Pudding Layer)
- 2 cups canned pumpkin
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup milk
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
Topping
- 1 (8-ounce) container Cool Whip or other whipped cream
- Optional: pumpkin pie spice for garnish
Instructions
- Prepare the crusts: Set out the two pre-made 9-inch graham cracker crusts so they are ready for the pie filling.
- Make cream cheese layer: In a mixing bowl, combine the softened cream cheese, sugar, and one 8-ounce container of whipped cream. Use a hand mixer to blend the ingredients until the mixture is smooth and creamy. Evenly distribute this mixture into the two prepared graham cracker crusts, forming the base layer of the pies.
- Mix pumpkin pudding layer: In a separate bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens. Then add the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg. Stir all ingredients thoroughly until well blended. Spread this pumpkin pudding mixture evenly over the cream cheese layer in both pies.
- Add topping: Take the second 8-ounce container of whipped cream and spread it over the pumpkin pudding layer on both pies. For a decorative touch, sprinkle a small pinch of pumpkin pie spice over the top.
- Chill and serve: Place the pies in the refrigerator and let them chill until fully set, which will take a few hours. Serve chilled and enjoy your easy no-bake pumpkin pies!
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Refrigerate the pies for at least 3-4 hours, or overnight, to ensure the layers are firm and the flavors meld well.
- Use canned pumpkin, not pumpkin pie filling, to control sweetness and spice levels.
- Feel free to substitute Cool Whip with any preferred homemade whipped cream or dairy-free alternative for customization.
- The pies are best consumed within 2-3 days and should be kept refrigerated.
