No-Bake Pumpkin Pie

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2 cups canned pumpkin pie filling

1/2 cup sugar

8 ounces cream cheese softened

2 8-ounce tubs of Cool Whip

1 tablespoon cinnamon

2 teaspoons pumpkin pie spice

1 teaspoon nutmeg

1 3.4-ounce box instant vanilla pudding

1 cup milk

2 pre-made crusts


1. Bottom Layer. Add cream cheese, sugar, and half of one 8-ounce tub of whipped cream in a bowl and blend well with a hand mixer. Fill your pre-made crusts evenly with this mix.

2. Middle Layer. Mix pudding and milk and stir until thick. Add 2 cups canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer.

3. Top Layer. Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie has time to set completely. This recipe makes two pies and you will have extra whipped cream to either cover the top of each pie or use as needed/wanted.

Bon Appetit!

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