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–+ servings
Pumpkin Pudding Pie

Delicious Pumpkin Pudding Pie: The Ultimate No-Bake Delight

This no-bake Pumpkin Pudding Pie combines traditional pumpkin pie flavors in a creamy, easy dessert.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 6 oz Graham cracker crust Ready-made crust
For the Filling
  • 2 3.4 oz boxes French vanilla instant pudding Can substitute with plain vanilla or cheesecake
  • 1 teaspoon Pumpkin pie spice Can substitute with individual spices
  • 1.25 cups Heavy cream Heavy cream ensures best consistency
  • 1 cup Pure pumpkin Use 100% pure pumpkin
For the Topping
  • 0.75 cups Heavy cream For whipped topping
  • 3 tablespoons Powdered sugar Sweetens whipped cream

Equipment

  • Mixing bowl
  • electric mixer
  • Spatula
  • Refrigerator

Method
 

Step-by-Step Instructions for Pumpkin Pudding Pie
  1. In a large mixing bowl, whisk together the two boxes of French vanilla instant pudding and the teaspoon of pumpkin pie spice until fully blended.
  2. Add 1¼ cups of heavy cream and 1 cup of pure pumpkin to the dry mixture; blend on medium speed for 1-2 minutes until smooth and thick.
  3. Carefully spoon the creamy pumpkin mixture into the graham cracker crust; spread the filling evenly.
  4. Cover with the crust's plastic lid and chill in the refrigerator for at least 8 hours.
  5. Whip ¾ cup of heavy cream with 3 tablespoons of powdered sugar until soft peaks form; spread this over the top of the chilled pie before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 16gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chill overnight for optimal flavor and texture. Get creative with toppings by adding cinnamon or caramel.

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