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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
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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