Instant Double Layer Pumpkin Pie
A creamy, no-bake pumpkin pie featuring a smooth vanilla pudding layer combined with pumpkin and spices, topped with whipped cream—a perfect fall dessert for gatherings.
Ingredients
Instructions
- Soften the cream cheese.
- Mix the cream cheese, 1 tablespoon of milk, and sugar in a bowl until smooth.
- Stir in the thawed Cool Whip.
- Spread this mixture on the bottom of the graham cracker pie crust.
- In a separate bowl, pour 1 cup of milk and add the vanilla instant pudding mix.
- Beat until the mixture is blended and thick.
- Stir in the canned pumpkin and spices.
- Mix well until combined.
- Spread the pumpkin mixture over the cream cheese layer in the crust.
- Refrigerate for 3 hours.
- Garnish with whipped topping and/or nuts, if desired.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).