No Bake Pumpkin Pie II

No Bake Pumpkin Pie II

29 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
AB70
Recipe by  AB70

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  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.

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Reviews (29)

Rate This Recipe
GLORIA BOYD
33

GLORIA BOYD

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.

peanut
32

peanut

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, but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste :)

Dottie
24

Dottie

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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