This Pumpkin Pudding Pie has all the delicious, creamy goodness of pumpkin pie but without all the hard work and oven time! It's a no bake pie with vanilla pudding, pure pumpkin, pumpkin pie spice, and heavy cream inside a ready-to-use graham cracker crust.
INGREDIENTS
Pumpkin Pudding Pie
- 1 (6 oz) 'ready crust' graham cracker crust
- 2 boxes (3.4 oz each) French vanilla instant pudding
- 1 teaspoon pumpkin pie spice
- 1¼ cups heavy cream
- 1 cup pure pumpkin
Optional Garnish
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- OR use store-bought whipped cream from a spray can OR thawed Cool Whip
DIRECTIONS
- Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl. Stir together with a wire whisk until combined.
- Add in the heavy cream and pure pumpkin. Use an electric hand mixer and beat until a thick & smooth mixture forms, about 1-2 minutes. (see note 1)
- Evenly spread the pumpkin mixture into the graham cracker crust and smooth out the top.
- Cover with the enclosed plastic lid from the crust and refrigerate for at least 8 hours or up to overnight. (see note 2)
- Serve the pie chilled from the fridge. (see notes 3 & 4)
NOTES
- It's important to scrape the sides and bottom of the bowl a few times with a spatula so that all of the pudding mix gets incorporated and doesn't lump.
- If you want to spread a layer of whipped cream on top of the pumpkin mixture, add that now before refrigeration OR save it for right before serving and spread it on.
- Dollop some homemade whipped cream on each slice, spread a layer of whipped cream on top, or pipe it on around the edges. Anything works!
- I like to spread a layer of whipped cream on top the pumpkin mixture before I put it in the fridge for 8 hours.
