No Bake Pumpkin Pie
No Bake Pies are one of my favorite desserts to make and bring to parties and gatherings. This No Bake Pumpkin Pie is perfect for the Fall, Halloween and Thanksgiving parties and meals! Enjoy this easy to make pie!
Servings: 8 slices
Ingredients
- 3 oz instant vanilla pudding mix (1 box)
- 2 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 cup half and half (very cold)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 18 oz whipped topping (1 tub thawed)
- 9 in graham cracker crust (1 crust)
- whipped cream for garnish
Instructions
- Add instant vanilla pudding mix, brown sugar, and pumpkin pie spice to a large mixing bowl and whisk together.
- Pour half and half into your mixing bowl and whisk until combined and the pudding starts to thicken.
- Then add in your pumpkin puree and mix to combine. Last fold in the whipped topping.
- Spoon mixture into your prepared graham cracker crust and brush your spoon over the top to smooth the pie into an even later. Place in the refrigerate for at least 3-4 hours or overnight.
- Once your pie has chilled remove it from the refrigerate and decorate with whip cream then slice. Serve and enjoy!
Notes
Tip: Make sure you have Instant pudding mix, and not the cook and serve kind. It will not work without the instant pudding mix.
Tip: If using a store-bought pie crust remember they are thinner than a homemade pie crust. The pie filling is heavy so it could cause the crust to break or crumble a bit if not kept cold.
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 148mg | Potassium: 180mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4921IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg