No Bake Pumpkin Pie
No Bake Pumpkin Pie is a creamy dessert perfect for Fall. The prep work is minimum and the results are fabulous.
Servings: 8
Calories: 241kcal
Ingredients
- (1) 9 inch Graham Cracker Crust
- 1 can Pure Pumpkin Puree 15 oz
- 1 box Instant Vanilla Pudding 3.4 oz
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Milk
- 1 container Whipped Topping 8 oz Cool Whip
- Whipped Cream for serving
Instructions
- In a large mix bowl, stir together the pumpkin puree, pudding mix, milk, ground cinnamon and pumpkin pie spice.
- Then fold in the cool whip. Then spread this mixture into the graham cracker crust. Refrigerate for 4 hours (or overnight) until the pie is set.
- Slice and serve topped with the whipped cream and enjoy!
Notes
Make sure to use pumpkin puree and not pumpkin pie filling for this recipe.
Also, make sure that the pie is fully set when chilling before slicing.
This pie can easily be made 2-3 days before serving.
*Refrigerate leftover pie covered for up to 5 days.
Nutrition
Calories: 241kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 165mg | Fiber: 3g | Sugar: 26g | Vitamin A: 8302IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg