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A no-oven-needed pumpkin pie layered with a crunchy graham cracker crust, smooth cream cheese filling, spiced pumpkin pudding center, and light Cool Whip topping, perfect for Thanksgiving or any pumpkin craving.

Ingredients

Scale
  • 4 ounces cream cheese, softened
  • ¼ cup white granulated sugar
  • 1 (8-ounce) container Cool Whip or whipped topping, divided in half
  • 1 10-inch pre-made graham cracker crust
  • ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
  • ½ cup milk
  • 1 cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • ½ tablespoon cinnamon

Instructions

  1. Set out the pre-made 10-inch graham cracker crust on a flat surface.
  2. In a large bowl, beat 4 oz softened cream cheese, ¼ cup granulated sugar, and half (4 oz) of the Cool Whip with a hand or stand mixer until smooth.
  3. Spread the cream cheese mixture evenly into the graham cracker crust.
  4. In a separate bowl, whisk ¼ cup instant vanilla pudding mix with ½ cup milk until thickened.
  5. Stir 1 cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, and ½ tablespoon cinnamon into the pudding until well combined.
  6. Pour the spiced pumpkin pudding over the cream cheese layer and smooth the top.
  7. Spread the remaining Cool Whip evenly over the pumpkin layer.
  8. Optionally sprinkle a pinch of pumpkin pie spice over the Cool Whip.
  9. Refrigerate the pie for at least 1 hour to let it set.

Notes

Use pure canned pumpkin puree, not pumpkin pie filling, for best flavor., Soften cream cheese to room temperature to achieve a smooth filling with no lumps., Sprinkle extra pumpkin pie spice on top for added aroma and flavor., Do not skip chilling time; it helps the pie set and improves slicing and taste.

Nutrition

Find it online: https://gingerbaking.com/no-bake-pumpkin-pie/