Description
Easy No-Bake Pumpkin Cream Pie Recipe
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 Tbsp. unsalted butter, melted
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 cup pumpkin puree
- 8 oz. cool whip, thawed
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
Instructions
- Remove excess moisture from pumpkin puree by placing it on paper towels on a plate. Fold the paper towels over the puree. The excess moisture will soak in the paper towels. Do not skip this step.
- In a medium bowl combine graham cracker crumbs, brown sugar, and melted butter. Press evenly into a 9-inch pie pan sprayed with nonstick cooking spray. Pack the crust firmly down. Place in the fridge to chill.
- In a large mixing bowl beat pudding mix, heavy cream, pumpkin pie spice, and cinnamon with a hand mixer until it reaches a stiff peak.
- Add pumpkin puree and cool whip, mix on low until combined.
- Spread mixture over the chilled crust. Cover with plastic wrap and refrigerate for up to 8 hours.
- Before serving, prepare the cream topping by beating the heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form. Spoon onto pie.
- Serve and enjoy!
Notes
- Ensure pumpkin puree is dry to avoid a soggy pie.
- Chill the pie for at least 4 hours for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Bake Pumpkin Cream Pie