Pumpkin Pudding Pie
Ingredients
- 1ready crust' graham cracker crust
- 2 boxesfrench vanilla instant pudding
- 1 tsppumpkin pie spice
- 1 ¼ cheavy cream
- 1 cpure pumpkin
- ¾ cheavy cream
- 3 tbsppowdered sugar
- or use store-bought whipped cream from a spray can or thawed cool whip
Directions
- 1
Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl. Stir together with a wire whisk until combined.
- 2
Add in the heavy cream and pure pumpkin. Use an electric hand mixer and beat until a thick & smooth mixture forms, about 1-2 minutes. * It's important to scrape the sides and bottom of the bowl a few times with a spatula so that all of the pudding mix gets incorporated and doesn't lump.
- 3
Evenly spread the pumpkin mixture into the graham cracker crust and smooth out the top. Cover with the enclosed plastic lid from the crust and refrigerate for at least 8 hours or up to overnight.* If you want to spread a layer of whipped cream on top of the pumpkin mixture, add that now before refrigeration OR save it for right before serving and spread it on.
- 4
Serve the pie chilled from the fridge. * Dollop some homemade whipped cream on each slice, spread a layer of whipped cream on top, or pipe it on around the edges. Anything works!* I like to spread a layer of whipped cream on top the pumpkin mixture before I put it in the fridge for 8 hours.
Pumpkin Pudding Pie
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About this Recipe
Craving the comforting, spiced flavors of pumpkin pie but dreading the oven time? This Pumpkin Pudding Pie delivers all the creamy goodness you love in a fraction of the time, making it the ultimate no-bake fall dessert.
The magic of this no-bake pumpkin pie lies in its brilliant simplicity. By combining instant French vanilla pudding with pure pumpkin and fragrant pumpkin pie spice, you get a luscious filling that sets beautifully in a ready-made graham cracker crust. It’s a clever shortcut that doesn't compromise on that classic, cozy taste.
Prepare for a truly delightful dessert experience. This pie offers a wonderfully smooth and velvety texture, with each bite bursting with the warm, inviting spices of pumpkin pie, perfectly balanced by the sweet, creamy vanilla notes. It's a cool and refreshing treat that provides the depth of flavor you'd expect from a traditional baked pie, but with an effortless preparation that's perfect for any occasion. Topped with a generous swirl of homemade or store-bought whipped cream, this Pumpkin Pudding Pie is an inviting sensory delight.
Customizing this easy dessert is simple. While the recipe uses heavy cream and powdered sugar for a fresh homemade whipped topping, you can effortlessly swap this for a store-bought whipped cream from a spray can or thawed Cool Whip for even quicker assembly. You'll love how versatile and forgiving this pumpkin pie with instant pudding can be, adapting to your schedule and preferences.
This Pumpkin Pudding Pie is perfect for impromptu fall gatherings, family dinners, or simply as a comforting weeknight treat. Serve it chilled, perhaps with an extra sprinkle of cinnamon or a dusting of pumpkin pie spice on top of the whipped cream for a beautiful finish.