No Bake Pupkin Pie
No Bake Pumpkin Pie has all the warm, cozy flavors of pumpkin pie, with graham cracker crust, and a sweet and fluffy pumpkin filling.
Equipment
Ingredients
- 1 15-ounce can pumpkin puree
- 1 3.4-ounce box instant vanilla pudding mix
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅓ cup whole milk
- 8 ounces (3 cups) whipped topping, thawed or freshly whipped cream
- 1 graham cracker crust store bought or homemade
Instructions
- In a large bowl, combine pumpkin puree with vanilla pudding, pumpkin pie spice, cinnamon, and milk.
- Fold in the whipped topping, then add the mixture to the graham cracker crust and smooth it out with a spatula.
- Chill for 4 hours, and preferably overnight. Serve with whipped cream, I piped large whipped cream roses with a star tip. You can also do a sprinkle of ground cinnamon if you like.
Notes
- Whipped topping can be replaced with three cups of fresh whipped cream (from 1.5 cups of heavy whipping cream). Make the whipped cream with ¼ cup of powdered sugar and a teaspoon of vanilla extract to match the flavor and sweetness of cool whip.
- Topping: You can use either fresh whipped cream or cool whip for the topping.
- To Store: Cover and store in the refrigerator for 3-5 days. You can also freeze the pie for up to 1 month.
Nutrition
Calories: 178kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 130mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/no-bake-pumpkin-pie/