No-Bake Pumpkin Pie
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.
16 Servings
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.