No Bake Pumpkin Pie

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First, make a graham cracker crust. To make the crust, mix 1 ½ cups crumbled graham crackers with 6 tablespoons melted butter and press into a pie plate.

Filling Mixture: Mix 1 can (15 ounces) pumpkin puree, 1 box (3.4 ounces) instant vanilla pudding mix, and 1 cup cold milk in a large dish.

Fold in Cream: Gently fold in 2 cups of whipped cream or whipped topping into the pumpkin mixture until well incorporated. This creates a light and fluffy texture.

Chill Time: Pour the pumpkin filling into the prepared crust and refrigerate the pie for at least 4 hours or until it sets. This no-bake method eliminates the need for oven time.

Garnish Options: Before serving, garnish the pie with additional whipped cream, a sprinkle of cinnamon, or even crushed graham crackers for added texture.

Serve Cold: This no-bake pumpkin pie is best enjoyed cold, making it a refreshing and convenient dessert for any occasion.

Make-Ahead Advantage: Prepare this pie a day ahead to save time and allow the flavors to meld, ensuring a delicious and stress-free dessert option.

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