Go Back
+ servings
Print Add to Collection

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!
Course Dessert
Cuisine American
Keyword cheesecake, pumpkin, pumpkin pie
Prep Time 10 minutes
Servings 8 slices
Author Kasey Schwartz
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.
  • To Freeze:  Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
  • To Serve from frozen: When ready to serve, remove the pumpkin cheesecake from the freezer and cut it into slices with a sharp knife. 
  • Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.