No Bake Pumpkin Pie with Pudding
No Bake Pumpkin Pie with pudding makes enjoying holidays, or just eating pie, way too easy! This incredible, six-ingredient pie is bliss!
Servings 8 slices
Calories 335kcal
Ingredients
- 6.8 ounces instant French vanilla pudding mix (2 small boxes)
- 1 teaspoon pumpkin pie spice
- 1 ¼ cups heavy cream
- 1 cup pumpkin puree
- 1 9-inch graham cracker pie crust (store-bought or homemade)
- Whipped cream or Cool Whip for topping
Instructions
- Add the pudding mix and pumpkin pie spice to a large mixing bowl. Stir to combine.
- Add the heavy cream pumpkin puree to the pudding mix. Use a hand mixer (or stand mixer) to beat everything together for 1-2 minutes until thick and smooth. Scrape the sides and bottom of the bowl periodically.
- Transfer the pumpkin pie filling to the prepared graham cracker crust and spread it into an even layer.
- Cover with plastic wrap and chill for 2-3 hours until set.
- Remove the pie from the oven and uncover. Cut into 8 slices and top with whipped cream or Cool Whip if desired.
Notes
- If you can't find French vanilla instant pudding, you can use regular vanilla or cheesecake flavor as a substitute.
- Store any leftovers, covered, in the fridge for 3-4 days.
Nutrition
Serving: 1 slice | Calories: 335 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 42 mg | Sodium: 265 mg | Potassium: 129 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 5314 IU | Vitamin C: 2 mg | Calcium: 42 mg | Iron: 1 mg