Description

This Easy No Bake Pumpkin Pie Recipe has double layers with rich creamy layers of cream cheese, a pumpkin layer then a generous topping of fluffy whipped cream.

The best part? This recipe makes TWO delicious pies!

Ingredients

Units

16 ounces frozen whipped topping, defrosted, divided
8 ounces cream cheese, softened
1/2 cup granulated white sugar
2 pre-made store-bought graham cracker crusts
3.4 ounces instant vanilla pudding
3/4 cup milk
15 ounces canned pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

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Instructions

In a large bowl add 8 ounces whipped topping, cream cheese, and sugar. Blend with a hand mixer until fully blended.
Transfer this to your premade crusts. Set aside.
In a large bowl add the pudding and milk. Stir with a spoon until combined and thick.
To the bowl add the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, vanilla, and salt. Mix until fully combined.
Transfer this to the top of the cheesecake layers.
Top with the remainder of the whipped topping.
Refrigerate for at least one hour so the pies completely set.
Before serving sprinkle cinnamon on top.

Notes

Storage Instructions: Store leftover with the plastic container wrap that comes with the graham cracker crusts. Refrigerate for up to 3 days.

Freezing Instructions: Pies can be frozen for up to two months. Thaw overnight in refrigerator before serving the following day.

Prep Time: 10 minutes
Chill Time: 1 hour
Category: Dessert
Method: No Bake
Cuisine: American