This pumpkin pie features a graham cracker crust, Cool Whip, vanilla pudding and a yummy layer of cheesecake. Top with a little spice and whipped cream and you’ve got a dessert you’ll want to eat an entire pan of.
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Grab the full, printable recipe on my blog: https://spaceshipsandlaserbeams.com/no-bake-pumpkin-pie-recipe/
2 cups canned pumpkin
1/2 cup sugar
8 ounces cream cheese softened
2-8 ounce containers of Cool Whip or other whipped cream
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1-3.4 ounce box instant vanilla pudding
1 cup milk
2 pre-made crusts
Mix pudding and milk and stir until thick.
Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
Add cream cheese, sugar, and half of one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
Fill your pre-made crusts with the bottom layer mix and then add the top layer mix.
Refrigerate for at least an hour before eating so pie has time to set completely.
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Original of the video here