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No-Bake Pumpkin Pie

No-Bake Pumpkin Pie: Effortless Fall Flavor in 4 Ingredients

Experience the autumn delight of No-Bake Pumpkin Pie with just four simple ingredients.
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Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 15 ounces pumpkin puree Use canned, not pumpkin pie filling.
  • 5 ounces instant vanilla pudding mix Avoid using prepared pudding.
  • 1 teaspoon pumpkin pie spice Substitute with ground cinnamon if unavailable.
  • 16 ounces Cool Whip Thawed; adjust to 8 ounces for a denser pie.
Crust
  • 1 crust graham cracker crust A classic choice; other options include gingersnap or pecan.

Equipment

  • Mixing bowl
  • whisk
  • Spatula
  • pie dish

Method
 

Preparation
  1. In a mixing bowl, pour in 15 ounces of pumpkin puree, sprinkle 5 ounces of instant vanilla pudding mix and 1 teaspoon of pumpkin pie spice. Blend for about 2-3 minutes until smooth.
  2. Gently fold in 16 ounces of thawed Cool Whip into the pumpkin mixture. Aim for a uniform blend.
  3. Take a pre-made graham cracker crust, pour the pumpkin filling into it, and smooth the top.
  4. Cover with plastic wrap and chill for at least 2 hours.
  5. Remove from refrigerator, garnish as desired, slice, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 4500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped pie for up to 2 months.

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