Description

As the leaves turn golden and the air gets crisp, I find myself dreaming of cozy evenings filled with the warm aroma of spices wafting through my kitchen. One of my all-time favorite desserts to whip up during this season is the delightful No-Bake Pumpkin Pie. It’s a recipe that not only captures the essence of fall but also brings back fond memories of family gatherings and laughter around the table.

Ingredients

Scale

2 cups canned pumpkin
1/2 cup sugar
8 ounces cream cheese, softened
2 8-ounce containers of Cool Whip or other whipped cream
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 9-inch graham cracker crusts

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Instructions

Prepare the crust by setting out the graham cracker crusts.
Make the pumpkin filling by blending cream cheese, sugar, and one tub of whipped cream until smooth.
Combine instant vanilla pudding with milk, then add canned pumpkin, cinnamon, nutmeg, and pumpkin pie spice.
Pour the pumpkin mixture over the cream cheese layer in the crusts.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, top with the second tub of whipped cream and a sprinkle of pumpkin spice.

Notes

Chill time is crucial for the flavors to meld.
Ensure cream cheese is at room temperature for easy blending.
Adjust sweetness to taste.
Presentation matters; garnish with whipped cream and spices.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 15 grams
Fat: 18 grams
Saturated Fat: 10 grams
Carbohydrates: 34 grams
Fiber: 1 gram
Protein: 3 grams