Chai Cream Pumpkin Pie
Chai Cream Pumpkin Pie is a decadent no-bake dessert that'll be the star of your holiday table! It's a 10 minute holiday wonder!
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 Servings
- 1 prepared Graham Cracker Pie Crust homemade or store bought
Chai Cream Layer:
- 8 ounces cream cheese room temperature
- 1 1/2 cups whipped topping or 1/2 tub)
- 2 tablespoons sugar
- 1 tablespoon milk
- 3/4 teaspoon chai spice mix recipe below
- 3.9 ounce box vanilla pudding mix
- 1/2 cup milk
- 15 ounce can pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 1 1/2 cups 1/2 tub whipped topping
- Chai spice mix
Chai Cream Layer:
In a medium mixing bowl, stir together the cream cheese and whipped topping. The mixture will look a little curdled, it's not. Don't worry. Once the cream cheese is broken down, add the sugar, milk, and chai spice. Whisk until smooth. (The whisking will break down the cream cheese and smooth everything out.)
Pour the chai cream into the bottom of the pie crust and smooth into an even layer.
In a medium mixing bowl, whisk together the vanilla pudding mix and milk. Add the pumpkin, pumpkin pie spice, and salt to the bowl and whisk to combine.
Pour the pumpkin mixture over the chai cream and smooth into an even layer.
Spoon the remaining whipped topping onto the center of the pie. Using a spatula, spread the whipped topping out around the pie. (I like to leave a 1-inch border so you can see the filling, but you can spread it to the edges if you like.)
Sprinkle the top of the pie with some more chai spice mix. Refrigerate until ready to serve.
Calories: 286kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 247mg | Potassium: 177mg | Fiber: 1g | Sugar: 22g | Vitamin A: 139% | Vitamin C: 2.2% | Calcium: 7.1% | Iron: 6.6%