No-Bake Pumpkin Pie
This No-Bake Pumpkin Pie gives your oven one less job on its busiest day of the year, and you'll just need 5 ingredients and 5 minutes to make it! If you can open a can of pumpkin, you're already 80% done! Make it the night before, stash it in the fridge, and spend Thanksgiving pretending you've been cooking all day!
Servings: 8
Ingredients
- 15 oz. Pure Pumpkin Puree (not pumpkin pie filling)
- 6.8 oz. Jell-O Vanilla Instant Pudding Mix (2 boxes, 3.4 oz. each)
- 8 oz. Cool Whip
- 1 tsp. Pumpkin Pie Spice or use this Recipe for Pumpkin Pie Spice Mixture
- 1 Graham Cracker Pie Crust (9 inch)
Instructions
- Gather your ingredients.
- Thaw Cool Whip in refrigerator for at least 4 hours, or overnight.
- Once Cool Whip has thawed, add Pumpkin, Pumpkin Pie Spice, Cool Whip, and 2 boxes of dry Vanilla Pudding Mix to large mixing bowl.
- Stir until well combined.
- Pour mixture into Graham Cracker Pie Crust, spread out evenly, and cover with lid.
- Transfer pie to freezer, and freeze for 2+ hours (or overnight) before serving, so it can firm up.
- After 2+ hours, remove from freezer and carefully slice. If it's too frozen, before slicing and serving.
- Before serving, top with whip cream and sprinkle a dash of Pumpkin Pie Spice on top! YUM!
Notes
- How To Store: Your pumpkin pie leftovers can be stored in your refrigerator, covered, for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
