No-Bake Pumpkin Cream Pie
With its creamy filling and how easy it is to prepare, No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events {or random Tuesdays} of fall!
Fall is easily one of my favorite times of the year.
I just can't help but love the cooler days {that aren't yet too cold}, pulling the light sweaters out of the closet, wrapping up in blankets on the couch, and watching weekend football.
Having grown up in Vermont, it probably goes without saying that the strikingly beautiful colors of fall foliage hold a very special place in my heart, too.
But do you know what I love even more? All the wonderful pumpkin desserts making their appearances!
But do you know what I love even more? All the wonderful pumpkin desserts making their appearances!
To me, pumpkin desserts are the absolute spirit of fall.
To me, pumpkin desserts are the absolute spirit of fall. Whether it's a classic pumpkin cake roll, creamy pumpkin cheesecake, pumpkin yum yum, or a slightly non-traditional pumpkin slab pie, the warm flavors of cinnamon, ginger, and nutmeg mixed with pumpkin are the perfect complement to any fall occasion.
With its creamy filling and how easy it is to prepare, No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events {or random Tuesdays} of fall!
It would be totally tasty with a homemade gingersnap crumb crust or baked regular pie crust, too though, if you'd prefer.
To make the creamy pumpkin filling, mix together a can of 100% pumpkin with a package of instant vanilla pudding mix, a touch of milk, a good dose of pumpkin pie spice, and Cool Whip non-dairy whipped topping.
The result is a quick-and-easy creamy, dreamy pie filling that's hard to resist just gobbling up with a spoon!
No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events {or random Tuesdays} of fall!
The result is a quick-and-easy creamy, dreamy pie filling that's hard to resist just gobbling up with a spoon!
Once the pumpkin filling is mixed up, spoon it into the prepared crust.
Then top the pumpkin filling with more Cool Whip that's been mixed with some pumpkin pie spice. The pumpkin pie spice gives the Cool Whip just a hint of wonderful fall flavor.
Then top the pumpkin filling with more Cool Whip that's been mixed with some pumpkin pie spice. The pumpkin pie spice gives the Cool Whip just a hint of wonderful fall flavor.
If you'd rather not use Cool Whip, you can totally whip up your own whipped cream instead.
Just add in a little bit of pumpkin pie spice when you whip the cream, and it will have that same hint of wonderful fall flavor.
Just add in a little bit of pumpkin pie spice when you whip the cream, and it will have that same hint of wonderful fall flavor.
Once the pie filling and whipped cream topping are piled into the graham cracker crust, sprinkle the top with some finely crushed nuts. Then chill the pie overnight to allow the filling to fully set.
Full of fall flavors, No-Bake Pumpkin Cream Pie is the perfect way to celebrate and enjoy the spirit of fall.
Check out these other delicious fall-flavor desserts:
- Pumpkin Yum Yum Dessert
- Impossible Pumpkin Pie
- Creamy Pumpkin Cheesecake
- Crescent Roll Apple Dumplings
- Old-Fashioned Apple Cake
- Mom's Apple Crisp
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Yield: 8 servings
No-Bake Pumpkin Cream Pie
With its creamy filling and how easy it is to prepare, No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events {or random Tuesdays} of fall!
prep time: 15 Mcook time: total time: 15 M
ingredients:
Filling:
- 1 (9-inch) prepared graham cracker crust
- 1 (15 oz.) can 100% pure pumpkin
- 1 (3.4 oz.) package instant vanilla pudding mix {sugar-free also works fine}
- 1/2 c. milk
- 1 ½ tsp. pumpkin pie spice
- 4 oz. (1/2 of an 8 oz. container) Cool Whip*
Topping:
- 8 oz. Cool Whip*
- 1/4 tsp. pumpkin pie spice
- 1/4 c. chopped pecans or walnuts
instructions:
How to make No-Bake Pumpkin Cream Pie
- PREPARE FILLING: In a mixing bowl, stir together pumpkin, milk, dry vanilla pudding mix, and 1 ½ teaspoons pumpkin pie spice. Fold in Cool Whip.
- Spoon pumpkin mixture into prepared crust.
- PREPARE TOPPING: Stir together Cool Whip and ¼ teaspoon pumpkin pie spice. Spread evenly over pumpkin mixture. Sprinkle with chopped nuts.
- Cover and refrigerate overnight.
TRACEY'S NOTES
- *You can whip your own whipped cream instead if you prefer that over prepared Cool Whip. I recommend whipping together 2 cups whipping cream, 4 tablespoons sugar, and 1 teaspoon vanilla as the amounts.
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