No Bake Pumpkin Pie II

Recipe By AB70
Rating
Published Oct 22nd
Prep 10m Cook - Additional - Ready In 10m
Servings 1 - 9 inch pie Calories 213.7

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.

Recipe Ingredients

  • ⅓ cup milk
  • 1 cup pumpkin puree
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) pie shell, baked

Cooking Directions

  1. 1 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.

Nutrition Facts

  • Calories 213.7
  • Carbohydrate 27.4 g
  • Cholesterol 1.6 mg
  • Fat 10.8 g
  • Fiber 1.8 g
  • Protein 2.8 g
  • Saturated Fat 4.3 g
  • Sodium 305.5 mg
  • Sugar 13.1 g

Reviews

  1. Riley Nov 15, 2010 09:54 PM
    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.
  2. Dottie Nov 12, 2007 07:44 PM
    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.
  3. peanut Nov 5, 2007 03:55 AM
    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 - Read more ...
  4. LORIKAE Aug 30, 2007 02:05 PM
    I was a little confused by this recipe because there is no 3.4 oz box of instant pudding - the largest is 1.5 ounce...so that's what I used. I should have used two (1.5 oz) boxes because the pie did not firm up very well. Even so it was WAY TOO SWEET. If I were - Read more ...
  5. SHERMON Oct 31, 2006 12:52 AM
    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 - Read more ...
  6. mom2two Nov 26, 2004 03:59 AM
    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.
  7. STEPHIEJO01 Nov 5, 2004 10:34 PM
    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!
  8. GLORIA BOYD Dec 23, 2003 02:54 PM
    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.
  9. NIKKI LABOVE Dec 22, 2003 04:11 AM
    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.
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