No-Bake Pumpkin Pudding Pie recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons ground cinnamon, divided
1 ½ (8 ounce) containers frozen whipped topping, divided
1 (9 inch) prepared graham cracker crust
½ cup chopped pecans
1 cup milk
1 cup pumpkin puree
2 (3.4 ounce) packages instant vanilla pudding mix
½ teaspoon nutmeg
1 tablespoon caramel topping, or as desired

Nutrition Info

609 calories
carbohydrate: 74.7 g
cholesterol: 33.3 mg
fat: 33.7 g
fiber: 2.4 g
protein: 5.9 g
saturatedFat: 17.8 g
servingSize: -
sodium: 702.4 mg
sugar: 57.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cream cheese, confectioners' sugar, and 1 teaspoon cinnamon together in a bowl, fold in 1 cup whipped topping. Spread cream cheese mixture into graham cracker crust and top with pecans.

  2. Stir milk, pumpkin puree, pudding mix, 1 teaspoon cinnamon, and nutmeg together in a bowl until blended, fold in 1 1/2 cup whipped topping and spoon over cream cheese mixture layer.

  3. Refrigerate pie for 1 hour. Top pie with remaining whipped topping and drizzle caramel topping over pie.

Recipe Yield

1 9-inch pie

Recipe Note

Triple layers of delicious make up this no-bake pie;as rich as it is scrumptious. No baking required!

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