No Bake Pumpkin Pie

No Bake Pumpkin Pie

from thefirstyearblog.com
20 min

This no bake pumpkin pie is light and creamy and so simple to make.

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 9 graham crackers)
  • 1/4 cup brown sugar
  • 6 tbsp butter (unsalted, melted)
  • 2 boxes instant vanilla pudding mix (3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes)
  • 3 cups heavy whipping cream
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 cup pumpkin puree (excess moisture removed with paper towel method, see first instruction.)
  • 8 oz cool whip (thawed)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Directions

  1. 1

    To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the cheesecake sets properly. Allow the pumpkin to sit on the paper towels while you assemble the pie. 

  2. 2

    In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.

  3. 3

    In a stand mixer or large mixing bowl, combine the pudding mix, heavy cream, pumpkin pie spice and cinnamon with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick. 

  4. 4

    Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.