What brand of pumpkin works best?

Any pure canned pumpkin works. Libby’s is consistent and thick, which helps the filling set. If your pumpkin looks loose, blot it with paper towels before using.

Why is my filling soft?

The most common reasons are milk that was not cold, pudding not whisked thick before adding pumpkin, or a chill time that was too short. Give it more time in the refrigerator, and it will firm.

How do I keep the crust from crumbling?

Use a fresh crust that is not cracked, and press the first layer gently into the crust so it adheres. Chill thoroughly before slicing.

Can I use pumpkin pie mix?

Use pure pumpkin only. Pumpkin pie mix contains sugar and spices that will make the filling too sweet and can interfere with the set.

Will homemade whipped cream weep?

If serving the same day, homemade whipped cream holds fine. For next day service, stabilize it with a teaspoon of instant pudding mix or a spoon of mascarpone.

Easy No Bake Pumpkin Pie Dessert Ready in Minutes

No Bake Pumpkin Pie

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time10 minutes
Yield8 slices 1x
DietVegetarian

This No Bake Pumpkin Pie is a creamy layered pumpkin dessert with a smooth cream cheese base, a warmly spiced pumpkin pudding middle, and a fluffy whipped topping. It chills into perfect slices and brings all the cozy fall flavors without needing the oven, making it an easy and crowd pleasing holiday treat.

Ingredients

Scale

4 ounces cream cheese softened
1 fourth cup granulated sugar
8 ounces Cool Whip divided
1 nine inch pre made graham cracker crust
1 fourth cup instant vanilla pudding mix
1 half cup milk
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 half teaspoon nutmeg
1 and one half teaspoons cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Bottom Layer

Add the softened cream cheese, granulated sugar, and half of the Cool Whip to a bowl and blend with a hand mixer until smooth.
Spread this mixture into the pre made graham cracker crust.

Middle Layer

In another bowl, mix the instant vanilla pudding and milk until thickened.
Add the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Stir until fully blended and smooth.
Spread this pumpkin mixture gently over the cream cheese layer.

Top Layer

Spread the remaining Cool Whip over the top of the pie.
Sprinkle lightly with additional spices if desired.
Refrigerate for at least three to four hours or overnight so the pie can set completely.

Notes

Make sure the cream cheese is fully softened before mixing so the bottom layer becomes smooth and creamy.
For a stronger pumpkin flavor, add a little extra pumpkin puree to the middle layer.
The pie slices best after an overnight chill.
A chocolate crust or gingersnap crust can be used for fun flavor twists.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 255 kcal
Sugar: 22g
Sodium: 210mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Find it online: https://wearerecipes.com/no-bake-pumpkin-pie/