No Bake Pumpkin Pie
No Bake Pumpkin Pie - Made with a graham cracker crust and layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip - a perfect fall dessert!
Servings: 8 slices
Cost: $10
Ingredients
- 8 ounces cream cheese softened
- 1 Tbsp milk
- 1 Tbsp sugar
- 2 3.4 oz pkgs. instant vanilla pudding mix
- 8 oz Cool Whip
- 1 cup milk
- 2 tsp pumpkin pie spice
- 15 oz. can pumpkin
- 1 premade graham cracker crumb pie crust I use the larger store bought crust that is a little bigger than a normal pie crust.
Instructions
- In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
- Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
- Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
Notes
- This pie recipe can be made several days ahead of time and refrigerated until ready to eat.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
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To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
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To Serve from frozen: When ready to serve, remove the pumpkin cheesecake from the freezer and cut it into slices with a sharp knife.
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Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.