No Bake Pupkin Pie
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 15-ounce can pumpkin puree
- 1 3.4-ounce box instant vanilla pudding mix
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/3 cup whole milk
- 8 ounces (3 cups) whipped topping, thawed (or freshly whipped cream)
- 1 graham cracker crust (store bought or homemade)
Method
- In a large bowl, combine pumpkin puree with vanilla pudding, pumpkin pie spice, cinnamon, and milk.
- Fold in the whipped topping, then add the mixture to the graham cracker crust and smooth it out with a spatula.
- Chill for 4 hours, and preferably overnight. Serve with whipped cream, I piped large whipped cream roses with a star tip. You can also do a sprinkle of ground cinnamon if you like.