Description
A velvety, three-layer no-bake pumpkin pie featuring a tangy cheesecake base, warmly spiced pumpkin filling, and fluffy Cool Whip topping, all in a crunchy graham cracker crust.
Ingredients
1 pre-made 10-inch graham cracker crust
8 oz cream cheese, softened
1/2 cup white granulated sugar
8 oz Cool Whip or whipped cream, divided
1 package (3.4 oz) instant vanilla pudding mix
1 cup milk
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
Instructions
- Let the graham cracker crust sit at room temperature while you prepare the filling.
- In a bowl, blend the softened cream cheese, sugar, and half of the Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly into the graham cracker crust as the bottom layer.
- In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens.
- Add pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to the pudding mixture; stir until well combined.
- Pour the pumpkin mixture over the cheesecake layer in the crust, smoothing the top.
- Spread the remaining Cool Whip evenly over the top layer.
- Optionally, sprinkle extra pumpkin spice, nutmeg, or cinnamon on top for garnish.
- Refrigerate the pie for at least 1 hour to set before serving.
Notes
- Chill for longer if the middle layer isn’t firm enough.
- For best texture, ensure cream cheese is at room temperature before mixing.
- Garnish just before serving to keep the top looking fresh.
- Use a hot, clean knife to slice for neat pieces.
- Customize with different crusts or flavored pudding mixes.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
