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No-Bake Cream Cheese Pumpkin Pie

Here's how you make No-Bake Cream Cheese Pumpkin Pie
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  • Servings: 6
  • Prep: 20m
  • Cook: 4-24m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 (9-inch) graham cracker crust (store-bought)
  • PIE FILLING
  • 4 ounces cream cheese, softened
  • 1 cup whole milk (cold, plus 1 tablespoon cold milk)
  • 1/3 cup granulated white sugar
  • 1 tub (8 ounce) Cool Whip Frozen Topping (completely thawed, and another 8 ounce tub to garnish if desired)
  • 1 can (16 ounce) pumpkin (pure unsweetened, not pumpkin pie filling)
  • 2 packages (3.4 ounces) vanilla instant pudding and pie filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Garnish
  • Whipped topping or whipped cream
  • Caramel sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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