No-Bake Pumpkin Pie
Pumpkin pie filling mixes with instant pudding and Cool whip to make an easy No-Bake Pumpkin Pie recipe.
Servings 8 people
Calories 277kcal
Equipment
Ingredients
- 15 ounces pumpkin puree
- 5 ounces instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 16 ounces Cool Whip thawed
- 1 graham cracker crust
Instructions
- Mix pumpkin puree, instant pudding and pumpkin pie spice.
- Gently fold in Cool Whip and pour into graham cracker crust.
- Chill at least 2 hours and serve.
Notes
- How you want to use the fluff determines whether to use 8 ounces or 16 ounces of cool whip. The cool whip adds a lighter, creamier flavor to the pumpkin. So in a dip I like the stronger pumpkin flavor. In a pie I like the lighter cream pie flavors. You can always start with 8 ounces, sample it and stir in more cool whip as desired.
- I have better luck folding this together by hand than using a mixer
Nutrition
Calories: 277kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 256mg | Potassium: 200mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8373IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg