No-Bake Cream Cheese Pumpkin Pie
Recipe: #20600
August 15, 2015
Categories: Desserts, Pumpkin, Brunch, Fathers Day, July 4th, Labor Day, Thanksgiving, Vegetarian, Pudding Mix, Pies, more
"A sweet cream cheese filling topped with spiced pumpkin pudding and you can make it a day ahead which is a good thing! I have the chilling time for the cooking time"
Original is 6 servings
Ingredients
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- PIE FILLING
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- Garnish
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Nutritional
- Serving Size: 1 (207.6 g)
- Calories 598.2
- Total Fat - 27.7 g
- Saturated Fat - 18.6 g
- Cholesterol - 34.7 mg
- Sodium - 413.6 mg
- Total Carbohydrate - 67.4 g
- Dietary Fiber - 1.9 g
- Sugars - 49.5 g
- Protein - 11.8 g
- Calcium - 280.5 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl or mixer, combine cream cheese, sugar and 1 tablespoon milk together and mix together. (You can do this by hand, but it’s easier to beat cream cheese with a mixer.) Carefully fold in 1 1/2 cups thawed whipped topping until just combined. Spoon mixture into pie crust.
Step 2
In a second large bowl, mix together 1 cup cold whole milk and both boxes of instant pudding mix and whisk for 2 minutes. Let rest 2-3 minutes until semi-set.
Step 3
Gently stir in pumpkin, cinnamon, ginger, nutmeg and cloves, and mix well.
Step 4
Spread mixture over cream cheese layer and smooth over the top.
Step 5
Refrigerate pie for at least 4 hours, or overnight, until well set.
Step 6
Garnish with more whipped topping or whipped cream and caramel sauce. Serve chilled
Tips
No special items needed.
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