Introduction
If you’re looking for a way to celebrate the spirit of fall without spending hours in the kitchen, then this No-Bake Pumpkin Pie might just become your new go-to dessert! With its creamy layers and perfect blend of spices, this dessert is not only easy to make but also a delightful treat for pumpkin spice lovers. Get ready to impress your guests and family with this deliciously simple recipe that embodies the essence of autumn!
Detailed Ingredients with measures
- For the Bottom Layer:
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 8-ounce container of Cool Whip (or your fave whipped cream)
- For the Pumpkin Layer:
- 1 3.4-ounce box instant vanilla pudding
- 1 cup milk
- 2 cups canned pumpkin
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- For the Top Layer:
- 1 8-ounce container of Cool Whip (or your fave whipped cream)
- Crust:
- 2 pre-made 9-inch graham cracker crusts
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16 slices
Step One:
Grab those graham cracker crusts and line ’em up—they’re about to get filled with yumminess.
Step Two:
Whip together the cream cheese, sugar, and one tub of Cool Whip until it’s smooth and creamy. Spread this luscious layer evenly over both crusts.
Step Three:
Combine the instant pudding and milk, stirring until it thickens up nicely. Mix in the canned pumpkin, then add the cinnamon, pumpkin pie spice, and nutmeg. Stir until it’s beautifully blended. Pour this pumpkin goodness over the cream cheese layer.
Step Four:
Finish it off by spreading the second tub of Cool Whip over the top. Sprinkle a dash of pumpkin pie spice for that picture-perfect finish. Voilà—there’s your slice of autumn heaven!
Enjoy making this easy-peasy treat, y’all. Each bite is a little taste of fall! 🍂🍰
Detailed Directions and Instructions
Step One:
Grab those graham cracker crusts and line ’em up—they’re about to get filled with yumminess.
Step Two:
Whip together the cream cheese, sugar, and one tub of Cool Whip until it’s smooth and creamy. Spread this luscious layer evenly over both crusts.
Step Three:
Combine the instant pudding and milk, stirring until it thickens up nicely. Mix in the canned pumpkin, then add the cinnamon, pumpkin pie spice, and nutmeg. Stir until it’s beautifully blended. Pour this pumpkin goodness over the cream cheese layer.
Step Four:
Finish it off by spreading the second tub of Cool Whip over the top. Sprinkle a dash of pumpkin pie spice for that picture-perfect finish. Voilà—there’s your slice of autumn heaven!
Notes
Nutrition Info:
Indulge guilt-free, each slice has an estimated 285 calories of creamy pumpkin delight!
Tips:
Ensure cream cheese is at room temperature for easier mixing. Use a rubber spatula for spreading layers smoothly.
Cook Techniques
Soften Cream Cheese
Before using cream cheese, let it sit at room temperature for about 30 minutes to soften. This ensures a smooth and creamy texture when combined with other ingredients.
Mixing for Smoothness
When combining the cream cheese, sugar, and Cool Whip, use a hand mixer or stand mixer on medium speed. This will help achieve a light and airy consistency.
Thickening Instant Pudding
To ensure your instant pudding thickens properly, mix it with the milk thoroughly and allow it to sit for a few minutes before adding other ingredients.
Layering for Presentation
When pouring the pumpkin layer over the cream cheese layer, do it slowly to maintain distinct layers. Use a spatula to gently spread it evenly.
Garnishing
For a decorative touch, sprinkle a dash of pumpkin pie spice on top of the final layer of Cool Whip before serving. This adds flavor and an appealing look.
FAQ
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with an Oreo crust or any crust you prefer.
How do I store leftovers?
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 3 days.
Can I make this pie ahead of time?
Absolutely! This no-bake pumpkin pie can be made a day in advance to let the flavors meld.
Is there a dairy-free version of this recipe?
Yes, you can use dairy-free cream cheese and whipped topping to create a dairy-free pumpkin pie.
Can I make individual servings instead of a whole pie?
Certainly! You can layer the ingredients in individual cups or small jars for a fun, portioned dessert.
Conclusion
This no-bake pumpkin pie is a delightful and easy treat for fall gatherings. With simple techniques and minimal effort, you can create a dessert that’s sure to impress!
