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–+ servings
Pumpkin Pudding Pie

Creamy Pumpkin Pudding Pie: Your No-Bake Thanksgiving Bliss

Indulge in this Creamy Pumpkin Pudding Pie that's a no-bake delight for Thanksgiving, combining classic flavors and a crunchy crust.
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Prep Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 6 oz Ready-to-use Graham Cracker Crust Standard size for best results
For the Filling
  • 2 boxes French Vanilla Instant Pudding 3.4 oz each
  • 1 teaspoon Pumpkin Pie Spice
  • 1.25 cups Heavy Cream Essential for richness
  • 1 cup Pure Pumpkin Do not use pumpkin pie filling
Optional Topping
  • Heavy Cream with Powdered Sugar For a delightful topping

Equipment

  • Mixing Bowl
  • Electric hand mixer
  • Spatula
  • Refrigerator

Method
 

Step-by-Step Instructions for No-Bake Pumpkin Pudding Pie
  1. In a large mixing bowl, whisk together the two boxes of French vanilla instant pudding and 1 teaspoon of pumpkin pie spice until lumps are broken down.
  2. Pour in 1¼ cups of heavy cream and 1 cup of pure pumpkin, then blend with an electric hand mixer until thick and smooth, about 1-2 minutes.
  3. Spoon the pumpkin mixture into the graham cracker crust, smoothing the top with a spatula.
  4. Cover the pie with plastic wrap and refrigerate for at least 8 hours or overnight to chill.
  5. When serving, whip additional heavy cream with powdered sugar to top the pie if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 1800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use pure pumpkin for best flavor and chill well for optimal creamy texture. Avoid cutting corners when chilling to prevent a soggy crust.

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