Description
This No-Bake Pumpkin Pie recipe is a family favorite that’s perfect for fall. With a creamy pumpkin filling and a graham cracker crust, it’s a delicious and easy dessert to make for Thanksgiving or any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 pre-made graham cracker crust (9-inch)
Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 container (8 oz) whipped topping, thawed
Toppings (Optional):
- extra whipped topping for garnish
- crushed graham crackers or chopped pecans
Instructions
- Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin purée, instant vanilla pudding mix, milk, pumpkin pie spice, and cinnamon until smooth and well combined.
- Add Whipped Topping: Fold in the thawed whipped topping gently until the mixture is light and fluffy.
- Fill Crust: Spoon the pumpkin filling into the prepared graham cracker crust and smooth the top with a spatula.
- Chill: Refrigerate for at least 4 hours, or until set.
- Garnish and Serve: Just before serving, garnish with extra whipped topping and a sprinkle of crushed graham crackers or chopped pecans if desired.
Notes
- For a dairy-free version, use non-dairy milk and whipped topping.
- You can also use a homemade graham cracker or cookie crust.
- The pie can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg