Instant Pumpkin Pie

This no-bake Instant Pumpkin Pie is the ultimate autumn dessert, combining rich pumpkin flavor with warm spices and a creamy, light texture. Made with instant vanilla pudding, canned pumpkin, and whipped topping, it comes together in minutes without turning on the oven. The filling sets in the refrigerator, creating a silky smooth pie that holds its shape beautifully. It&# 226;ÂÂs a perfect make-ahead treat for holidays, potlucks, or cozy weeknight dinners. Serve it in a baked pie shell for a classic presentation. The balance of sweet vanilla and earthy pumpkin spice makes every bite comforting and indulgent. Simple, reliable, and delicious, this recipe is a staple for any home cook looking to impress with minimal effort.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 144.0

Dietary: Gluten-free, Vegetarian

Description

This no-bake Instant Pumpkin Pie is the ultimate autumn dessert, combining rich pumpkin flavor with warm spices and a creamy, light texture. Made with instant vanilla pudding, canned pumpkin, and whipped topping, it comes together in minutes without turning on the oven. The filling sets in the refrigerator, creating a silky smooth pie that holds its shape beautifully. It&# 226;ÂÂs a perfect make-ahead treat for holidays, potlucks, or cozy weeknight dinners. Serve it in a baked pie shell for a classic presentation. The balance of sweet vanilla and earthy pumpkin spice makes every bite comforting and indulgent. Simple, reliable, and delicious, this recipe is a staple for any home cook looking to impress with minimal effort.

Ingredients

2 3.4 oz. packages instant vanilla pudding mix
1 1/3 cups cold milk
1 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
4 cups whipped topping (divided)
1 baked 9-inch pie shell

Directions

1
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk on low speed for 30 seconds until blended.
2
Beat the mixture on medium-high speed for 2 additional minutes until the pudding thickens.
3
Fold in the canned pumpkin puree and pumpkin pie spice until evenly distributed.
4
Gently fold in 2 cups of the whipped topping until no white streaks remain.
5
Pour the pumpkin mixture into the baked pie shell and smooth the top with a spatula.
6
Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely set.
7
Before serving, garnish the top with the remaining 2 cups of whipped topping.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 144.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 31.5g11%
Dietary Fiber 16.5g66%
Sugars 6.0g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the milk is cold before mixing with the pudding to help it set properly.

Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

This pie can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container.

For a vegan version, use plant-based milk and dairy-free whipped topping.

You can add a sprinkle of nutmeg or cinnamon on top of the whipped topping for extra flavor and presentation.

Keywords: pumpkin pie, no bake, instant pudding, easy dessert, fall recipe, thanksgiving, halloween, creamy pie, whipped topping, pumpkin spice, make ahead, quick dessert, pie shell, refrigerator pie, vanilla pudding, canned pumpkin, holiday treat, simple baking

Read it online: https://www.chefs-mate.com/recipe/instant-pumpkin-pie/