No Bake Pumpkin Pie

Posted by allwecook

You’ll love the rich, creamy layers of this no bake pumpkin pie. It’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.

INGREDIENTS  

  • 2 cup canned pumpkin puree
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 16 ounces Cool Whip
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1 (3.4 ounce) box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made crusts

INSTRUCTIONS 

Bottom Layer

  • Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
  • Fill your pre-made crusts evenly with this mix.

Middle Layer

  • Mix pudding and milk and stir until thick.
  • Add 2 cups canned pumpkin.
  • Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
  • Pour on top of the cheesecake layer.

Top Layer

  • Top evenly with Cool Whip and sprinkle with spices.
  • Refrigerate for at least an hour before eating so pie has time to set completely.

NOTES

TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.

TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.

TIP: As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.