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5 from 2 votes

Pumpkin Cream Pie

Pumpkin Cream Pie is an easy, no bake pumpkin dessert recipe. Use Cool Whip to make this pumpkin fluffy, creamy pumpkin pie delicious!
Prep Time15 minutes
Cook Time1 minute
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Pie
Servings: 8
Author: Jen Lunsford

Ingredients

  • 1 Graham Cracker Crust
  • 2 boxes 3.4 oz Instant Vanilla Pudding
  • 1 1/2 cup Milk
  • 1 cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice
  • 12 oz Whipped topping divided

Instructions

  • In a large bowl, combine pudding mix and milk. Whisk until it begins to thicken.
  • Add in pumpkin puree and pumpkin pie spice. Stir until incorporated.
  • Fold in 8 oz whipped topping until blended.
  • Pour/spread mixture into pie crust.
  • Top with remaining whipped topping.
  • Dust top with a little pumpkin pie spice (optional)
  • Refrigerate for 6 hours.

Nutrition

Calories: 241kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 154mg | Potassium: 190mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4872IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg