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No Bake Pumpkin Spice Pudding Pie
20 Prep Time
minutes
0 Cook Time
minutes
20 Total Time
minutes
7 Serving
size
This No Bake Pumpkin Spice Pudding Pie is the ultimate effortless fall treat. With a graham cracker crust, a creamy pumpkin layer, spiced pudding filling, and fluffy homemade whipped cream on top, it's festive and full of flavor. Perfect for Thanksgiving or cozy autumn nights—no oven required!
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
Crust
- 1 store bought Extra 2 Servings Graham Cracker Pie Crust
Pumpkin Layer
- 15 oz Pure Pumpkin (1 can)
- 3.4 oz vanilla instant pudding (1 small box)
Pumpkin Spice Pudding Layer
- 2 cups cold milk (I used 1%)
- 3.4 oz vanilla instant pudding (1 small box)
- ½ tablespoon pumpkin pie spice
Homemade Whipped Cream
- 1½ cups heavy cream
- 1 tablespoon powdered sugar
Preparation
Pumpkin Layer
- In a small bowl mix pure pumpkin and 1 box of vanilla pudding mix using a spoon.
- Spread the pumpkin mixture on the bottom of the store bought pie crust.
Pumpkin Spice Pudding
- Using a mixing bowl combine the milk, 1 box of vanilla pudding mix and the pumpkin pie mix.
- Mix thoroughly until slightly thickened.
- Pour the pumpkin spice pudding onto the pumpkin layer. Make sure it's an even layer.
Homemade Whipped Cream
- Add cold heavy cream and powdered sugar into a mixing bowl.
- Whisk together on high speed for about 1 -2 minutes until stiff peaks form.
- Spread the homemade whipped cream on top of the pumpkin spice pudding layer.
- Cover and refrigerate for at least 4 hours before serving.
- Enjoy with a tall glass of cold milk!
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