Desserts/ Featured

No Bake Pumpkin Pie

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No Bake Pumpkin Pie is an easy icebox dessert.  Make it in minutes and chill to enjoy any time of the year.


Ingredients

  • 8 oz Cream Cheese, softened
  • 15 oz Canned Pumpkin (not pie filling) 
  • 2 tsp Pumpkin Pie Spice
  • 1 c Granulated Sugar
  • 8 oz Whipped Topping (extra creamy)
  • 1 Graham Cracker Pie Crust
  • Chopped Pecans, for garnish

No Bake Pumpkin Pie with Cream Cheese

Icebox Pumpkin Pie
 
In a mixing bowl, cream the softened cream cheese with a hand mixer until fluffy.
 
Add the canned pumpkin and mix to combine with the cream cheese.
 

Simple No Bake Pumpkin Pie

 
Add pumpkin spice and sugar, mix to combine.
 
Fold in whipped topping.
 
Spoon pie filling into graham cracker pie shell. Use a spatula to spread mixture to the edges of the pie shell.
 
No Bake Fall Dessert
 
Refrigerate at least 1 hour before serving.
 
Garnish with chopped pecans and whipped cream, if desired.

Easy No Bake Pumpkin Pie

No Bake Pumpkin Pie Dessert on a blue and white plate
 
No Bake Pumpkin Pie with pecans and whipped cream
 
 
 
Icebox Pumpkin Dessert #NoBake
 
Delicious No Bake Pumpkin Pie Dessert
 
 
 
 
Yield: 1 Pie

No Bake Pumpkin PIe

No Bake Pumpkin PIe

An easy no bake pumpkin pie dessert that is perfect for holidays or anytime of the year.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 8 oz Cream Cheese, softened
  • 15 oz Canned Pumpkin (not pie filling) 
  • 2 tsp Pumpkin Pie Spice
  • 1 c Granulated Sugar
  • 8 oz Whipped Topping (extra creamy)
  • 1 Graham Cracker Pie Crust
  • Chopped Pecans, for garnish
  • Whipped Cream (Optional)

Instructions

  1. In a mixing bowl, cream the softened cream cheese with a hand mixer until fluffy.
  2. Next, add the canned pumpkin and mix to combine with the cream cheese.
  3. Next, add pumpkin spice and sugar, mix to combine.
  4. Finally, fold in whipped topping.
  5. Spoon the pie filling into graham cracker pie shell. Spread mixture to the edges of the pie shell.
  6. Refrigerate at least 1 hour before serving.
    Garnish with whipped cream and pecans, if desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 517Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 29mgSodium: 207mgCarbohydrates: 54gFiber: 3gSugar: 39gProtein: 5g

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6 Comments

  • Reply
    Carlee
    May 5, 2017 at 11:43 am

    I'm all in! I could eat pumpkin any time of day or year!

    • Reply
      Julia
      May 5, 2017 at 12:17 pm

      Me too, Carlee, Me too! 🙂

  • Reply
    Miz Helen
    May 9, 2017 at 8:35 pm

    Your pumpkin pie looks amazing! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  • Reply
    marye
    July 24, 2017 at 9:54 pm

    it looks delish! I love no bake pies!

  • Reply
    Evelyn
    September 28, 2017 at 8:10 pm

    This looks so simple and delicious

  • Leave a Reply