No Bake Pumpkin Pie
No Bake Pumpkin Pie Perfect for Thanksgiving and Fall made with graham cracker crust and super easy pumpkin filling.
Equipment
- 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep)
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp butter melted
or 1 graham cracker crust store bought
- 1 - 15 oz pumpkin puree
- 1 3.4- 3.4 oz box instant vanilla pudding mix
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Milk
- 8 oz whipped topping thawed or 3 cups freshly whipped cream
- Whipped Cream for serving
Instructions
- Combine the graham cracker crumbs, cinnamon, sugar and butter.
- Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
- In a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
- Mix in the pumpkin puree, ground cinnamon and pumpkin pie spice. Stir until blended.
- Fold in the whipped topping. Then spread this mixture into the graham cracker crust.
- Refrigerate for 4 hours (or overnight) until the pie is set.
- Slice and serve topped with the whipped cream and enjoy!