Description
Succumb to the allure of the No-Bake Pumpkin Pie, a symphony of autumn flavors cradled in a crumbly graham cracker embrace. This dessert dances between the rich depth of pure pumpkin and the tangy thrill of cream cheese, all crowned with a billowy whipped cream canopy. Without the need for an oven, it seamlessly marries simplicity with gourmet elegance, promising a slice of fall’s romance in every bite.
Ingredients
2 c pure canned pumpkin
½ c granulated sugar
8 oz. softened cream cheese
2 tubs (8 oz. each) whipped cream (like Cool Whip)
1 tbsp. ground cinnamon
2 tsp pumpkin pie spice mix
1 tsp ground nutmeg
1 box (3.4 oz.) instant vanilla pudding mix
1 c whole milk
2 pre-made pie crusts (graham cracker crusts recommended)
Instructions
Start by mixing cream cheese, sugar and one container of whipped cream until the mixture becomes smooth. Spread this mixture onto the pie crusts.
Next, whisk together the pudding mix and milk until it thickens. Then add pumpkin, cinnamon, pumpkin pie spice and nutmeg to the pudding mixture. Stir everything together until well blended.
Carefully layer this pumpkin mixture, over the cream cheese base in the pie crusts.
Now comes the fun part! Spread the container of whipped cream over the pumpkin layer to create a pumpkin topping.
Let your masterpiece chill in the refrigerator, for 1 hour to allow it to set before serving. Enjoy!
Notes
To relish a gluten-free rendition of this No Bake Pumpkin Pie you can either opt for a gluten-free graham cracker crust or make your own using gluten-free graham crackers. Just make sure the pudding mix you utilize is also gluten-free. By making these adjustments you can savor the layers of the pie while staying true, to your dietary needs and fancies.
- Prep Time: 10 MINS
- Cook Time: 1 HR
