No Bake Pumpkin Pie

nibbleboard.com/recipes/no-bake-pumpkin-pie

Ingredients

Instructions

1. Add softened cream cheese, sugar, and half of the Cool Whip to a large mixing bowl. Beat with a hand mixer until smooth and well combined.
2. Spread the cream cheese mixture evenly into the bottom of the pre-made graham cracker crust. Use a spatula to smooth it into a flat, even layer.
3. In a separate bowl, whisk together the pudding mix and milk until thick, about 1-2 minutes.
4. Add the canned pumpkin puree to the pudding mixture. Stir until fully combined.
5. Add the pumpkin pie spice, nutmeg, and cinnamon. Stir until the spices are evenly distributed and no streaks remain.
6. Spread the pumpkin layer evenly over the cream cheese layer in the crust.
7. Top with the remaining Cool Whip, spreading it gently to the edges. Sprinkle lightly with extra cinnamon or pumpkin pie spice.
8. Refrigerate for at least 3-4 hours, or overnight, until the pie is fully set and sliceable.

Nutrition per Serving

Chef Tips

• Make sure your cream cheese is fully softened to room temperature — cold cream cheese leads to a lumpy bottom layer. I set mine out on the counter at least an hour before starting.
• Use plain canned pumpkin puree, NOT pumpkin pie filling. Pie filling already has sugar and spices added, and it'll make the pie way too sweet.
• For the cleanest slices, chill overnight rather than the minimum 3-4 hours. The layers set firmer and hold their shape beautifully when you cut into it.
• You can swap the store-bought crust for a homemade gingersnap crust — crush about 2 cups of gingersnap cookies with 6 tablespoons of melted butter and press into a pie dish.
• If you don't have pumpkin pie spice, make your own: mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg.

Storage

Cover tightly with plastic wrap or transfer to an airtight container. Keeps in the refrigerator for up to 5 days.