Pumpkin Pudding Pie
This Pumpkin Pudding Pie has all the delicious, creamy goodness of pumpkin pie but without all the hard work and oven time! It's a no bake pie with vanilla pudding, pure pumpkin, pumpkin pie spice, and heavy cream inside a ready-to-use graham cracker crust.
Ingredients
- 1ready crust' graham cracker crust
- 2 boxesfrench vanilla instant pudding
- 1 teaspoonpumpkin pie spice
- 1 ¼ cupsheavy cream
- 1 cuppure pumpkin
- ¾ cupheavy cream
- 3 tablespoonspowdered 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.