Description
Creamy no-bake pumpkin pie with a cheesecake base and spiced pumpkin layer in a graham crust. Quick to prep, reliable to set, and perfect to make ahead.
Ingredients
Cheesecake Base:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream, divided
Spiced Pumpkin Layer:
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
- ¼ cup instant vanilla pudding mix
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- 1½ teaspoons cinnamon
Instructions
- Bottom Layer: In a bowl, blend softened cream cheese, sugar, and half of the Cool Whip with a hand mixer. Fill the pre-made crust with this mixture.
- Middle Layer: Mix pudding and milk until thick. Add pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Spread this on top of the cream cheese layer.
- Top Layer: Use the remaining whipped cream to top the pie. Sprinkle with spices. Refrigerate for at least 3-4 hours or overnight to set completely before serving.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 107 kcal
- Sugar: 7g
- Sodium: 155mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
