When the oven is full of turkey and sides, this pie takes no oven at all. Cream cheese, pumpkin puree, vanilla pudding mix and pumpkin pie spice whip together into a light, creamy filling. Spread it in a graham cracker crust, chill, and it slices clean. Make it the day before and that’s one less thing on Thanksgiving morning.
Tips
- Use pumpkin puree, not pumpkin pie filling.
- Soften the cream cheese fully so the filling has no lumps.
- Chill at least 4 hours, overnight is best.
Storing
Keep covered in the refrigerator up to 3 days.
No-Bake Pumpkin Pie
A creamy pumpkin pie with cream cheese and pudding in a graham cracker crust. No baking.
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Ingredients
- 8 oz cream cheese softened
- 1 can pumpkin puree 15 oz
- 1/2 cup powdered sugar
- 1 box instant vanilla pudding mix 3.4 oz
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup milk cold
- 8 oz whipped topping thawed, divided
- 1 graham cracker pie crust 9-inch
Instructions
- Beat the cream cheese and powdered sugar until smooth.
- Beat in the pumpkin, pudding mix, pumpkin pie spice and milk until thick, about 1 minute.
- Fold in half the whipped topping. Spread in the crust.
- Cover and refrigerate at least 4 hours. Top with the remaining whipped topping before serving.
Notes
Chill at least 4 hours. Keep refrigerated up to 3 days.
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