No Bake Creamy Pumpkin Pie

No Bake Creamy Pumpkin Pie:
½ cup milk
1 package (5.1 oz size) instant vanilla pudding
1 tsp. pumpkin pie spice
1 cup canned pumpkin (I use 100% pure pumpkin. It has 4 grams of sugar vs canned pumpkin pie mix which has 17 grams of sugar)
¼ cup powdered sugar
2 ½ to 3 cups of Cool Whip
1 graham cracker crust
In a large bowl, mix together the milk, pudding mix, powdered sugar and pumpkin pie spice. Mix well. The mixture will be thick. Stir in the pumpkin. Fold in the cool whip. Pour into the graham cracker crust and chill.
I like to grind up 4 or 5 graham crackers in my food processor and sprinkle that on top of the pie. You can use whatever your heart desires for a topping or just leave it plain.
If you feel the pumpkin mixture is too thick (before pouring it into the pie crust), you can add a small amount of milk, but not too much. You want it to still be thick, but workable.

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