No Bake Pumpkin Pie
A creamy pumpkin pie made with instant vanilla pudding, thawed whipped topping and a prepared graham cracker crust. Mix the filling, spoon it into the crust and refrigerate before serving.
Equipment
- whisk
- 1 spatula
Ingredients
- 1 prepared 9-inch graham cracker crust ready to fill
- 8 ounces frozen whipped topping thawed in the refrigerator
- 1 cup pumpkin puree not pumpkin pie filling
- 1 package instant vanilla pudding mix 3.4 ounces (approximately 96 g), dry
- ⅓ cup milk
- 1½ teaspoons pumpkin pie spice
- Whipped cream or extra whipped topping for serving, optional
Instructions
- Add the pumpkin puree, pumpkin pie spice, milk and dry instant vanilla pudding mix to a medium bowl. Whisk until thoroughly combined, scraping the sides and bottom of the bowl.Gently fold in the thawed whipped topping with a spatula until the filling is evenly coloured with no white streaks.Spoon the filling into the prepared graham cracker crust and smooth the surface.Cover loosely with plastic wrap and refrigerate for at least 4 hours before slicing.Cut into 8 slices. Add whipped cream or extra whipped topping, if desired, and serve cold.
Notes
- Thaw the whipped topping according to the package directions before starting. Thawing time is not included in the total time.
- Use instant pudding and add it dry. Do not follow the pudding package's milk directions!
- Store covered in the refrigerator for up to 3 days.
- For a half-frozen serving option, chill the pie, cover well and freeze without the optional garnish. Soften in the refrigerator until easy to slice, and serve partly frozen.
Nutrition
Calories: 18kcalCarbohydrates: 3gProtein: 1gFat: 0.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 6mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 4784IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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