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–+ servings

No Bake Pumpkin Pie

No Bake Pumpkin Pie Perfect for Thanksgiving and Fall made with graham cracker crust and super easy pumpkin filling.
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Course: No bake Dessert, Pumpkin Pie, Thanksgiving
Cuisine: American
Keyword: Easy Recipe, Fall Recipe, Pumpkin Pie, Thanksgiving
Prep Time: 15 minutes
Chill: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Author: Dan

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!