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Butterscotch pie with whipped cream and cinnamon on a white plate.

No-Bake Pumpkin Pie

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 246 kcal

Ingredients
  

  • 1 can pumpkin purée (15 ounces)
  • 1 package instant vanilla pudding mix (3.4 ounces)
  • 3 tablespoons milk
  • 1 1/4 teaspoon pumpkin pie spice
  • 8 ounces whipped topping thawed
  • 1 9-inch graham cracker crust

Instructions
 

  • In a large mixing bowl, combine pumpkin purée, instant vanilla pudding mix, milk, and pumpkin pie spice. Stir until smooth and well combined.
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  • Carefully blend the thawed whipped topping into the pumpkin mixture until it is completely combined.
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  • Transfer the filling into the graham cracker crust, spreading it evenly.
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  • Cover the pie and refrigerate for at least 4 hours, or until set.
  • Top with additional whipped topping if desired. Serve chilled.

Nutrition

Calories: 246kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 209mgFiber: 2g
Keyword No Bake Pumpkin Pie
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