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READY IN 10 mins

No Bake Pumpkin Pie II

Read Reviews (29)

"A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a little different twist." — AB70

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Original recipe makes 1 - 9 inch pie Change Servings

2/3 cup milk
1 cup pumpkin puree
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) pie shell, baked

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Directions

In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.

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PREP 10 mins
READY IN 10 mins

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I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk, and cool whip. Also a tip if you're using a blender blend on a very low speed. Beating with a wire whisk is best, but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste :)

—peanut

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Most Helpful Critical Review

Dec 23, 2003

Good taste, but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours, this pie falls apart when cut. It would really work better as a layered parfait instead of a pie.

—GLORIA BOYD

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35 Ratings

Nov 12, 2007

We made this with our afterschool kids and they loved making and eating it. We made it in individual pie shells and everyone had their own. It was great and we plan to use it every year.

—Dottie

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Nov 25, 2004

My daughter has a severe egg allergy and almost all pumpkin pie recipes have eggs. This pie is a great option that the whole family will enjoy.

—mom2two

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Oct 30, 2006

Very good! Easy to put together. It was a fluffier version of a traditional pumpkin pie. I used a graham cracker crust and next time would like to try making the crust with half graham crackers, half ginger snaps. I doubled the recipe to use the entire can of pumpkin puree and was glad I did. Everyone enjoyed the pie and the fluffiness made you feel better about having dessert. I topped with a thin layer of the whipped topping and sprinkled with cinnamon.

—SHERMON

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Dec 21, 2003

This recipie is very yummy and simple to make. I made it last year and came to this site to find the recipie again cause I had lost it. As the other review said it does tend to fall apart, but the taste and ease more than make up for the small mess.

—NIKKI LABOVE

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Nov 05, 2004

This recipe is sooo easy and a lot less time consuming than a traditional recipe. I have made this recipe for years and my family gobbles it up!

—STEPHIEJO01

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Nov 15, 2010

I made this with a class of children, and they all loved it! We used a graham cracker crust instead of the regular pie crust - it was a hit from beginning to end.

—Riley

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Nutrition

Calories
214 kcal
11%

Carbohydrates
27.4 g
9%

Cholesterol
2 mg
< 1%

Fat
10.8 g
17%

Fiber
1.8 g
7%

Protein
2.8 g
6%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No Bake Pumpkin Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 214
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 4.3g 21 %
Cholesterol 2mg < 1 %
Sodium 306mg 12 %
** Potassium 50mg 1 %
Total Carbohydrates 27.4g 9 %
Dietary Fiber 1.8g 7 %
Protein 2.8g 6 %
Sugars 13.1g
Vitamin A 94 %
Vitamin C < 1 %
Calcium 4 %
Iron 9 %
** Thiamin 10 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.