Ingredients:
- 2 cups canned pumpkin
- 1/2 cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers of Cool Whip or other whipped cream
- 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 9-inch graham cracker crusts
HOW TO MAKE THIS NO-BAKE PUMPKIN PIE RECIPE
STEP ONE:
Set out your graham cracker crusts so they’re ready for the filling.
STEP TWO:
For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill your premade crusts with this layer evenly.
STEP THREE:
Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer.
STEP FOUR:
For the top layer, use the second 8-ounce container of Cool Whip to top the pies. I suggest sprinkling a little pumpkin spice on top. It looks lovely and is oh-so-delicious!
This recipe makes TWO pies — You’ll have extra whipped cream to either cover the top of each pie or use on something else. You can also make one deep pie in a springform pan.
