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jenny's no-bake double delicious pumpkin pies

6 Pinches 11 Photos
iluvoldmovies avatar
Irving, TX
Updated on Nov 6, 2021

As a rule, I'm not a fan of pumpkin but I will say that I love this pie, as do my family and friends! The vanilla pudding and spices help tone down the normally strong pumpkin flavor. Store leftovers covered in the fridge (if you're lucky enough to have any!) Depending on the graham cracker crust that you choose, you can make it regular, gluten-free, or deep dish. My family chooses to have two pies, as opposed to having one large deep dish, but I'm sure the deep dish would work better for small gatherings.

prep time 40 Min
cook time
method No-Cook or Other
yield 2 pies will make 12 - 16 servings

Ingredients

  • BOTTOM LAYER - MAKES ENOUGH FOR 1 PIE - REMEMBER TO DOUBLE FOR 2 PIES
  • 4 ounces cream cheese, softened
  • 1 tablespoon milk, not skim
  • 1 tablespoon sugar, granulated
  • 1 - cool whip, 8 oz. tub, thawed
  • 1 - graham cracker readymade pie crust, 6 oz. (regular, deep dish or gluten-free)
  • TOP LAYER - MAKES ENOUGH FOR 2 PIES - DIVIDE IN HALF TO SPREAD ON 2 PIES
  • 1 cup milk, cold
  • 1 can libby's pure pumpkin, 15 oz.
  • 2 packages vanilla instant pudding, 4 serving size
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground

How To Make jenny's no-bake double delicious pumpkin pies

  • Just after mixing the cream cheese, milk and sugar; prior to folding in the Cool Whip
    Step 1
    MAKE ONE PIE AT A TIME. Mix cream cheese, 1 tbsp. of the milk & sugar in a large bowl with wire whisk until smooth. Gently fold in 1-1/2 c. thawed Cool Whip.
  • Step 2
    TIP: Remove label and glue drops from plastic covering on the readymade pie crust. Wash & dry by hand and set aside to use inverted lid as pie protector.
  • Folded Cream Cheese & Cool Whip mixtures. The lumps were due to using a new stand mixer with a poor reach. From now on, I'll be using my hand mixer with whisk attachment!
    Step 3
    Spread mixture onto crust and chill while making bottom layer of second pie.
  • Bottom layer of Cream Cheese & Cool Whip. I suggest refrigerating this portion while you prepare the pumpkin mixture. By keeping it cold, it will speed up the setting process.
    Step 4
    Make bottom layer of second pie, as above, and chill while making mixture for top layer.
  • Ready to mix Spices, Instant Pudding, Pumpkin & Milk
    Step 5
    (Note: I prefer using the trio of individual spices but, if you prefer, you can substitute 1 tsp. of Pumpkin Pie Spice, just don't use both.) Pour 1 c. cold milk in large bowl. Add pumpkin, pudding & spices. Beat with whisk until well mixed. Mixture will be thick if made with dairy milk. If using plant milk, you may need to adjust the amount to achieve the proper consistency.
  • Top layer of Pumpkin mixture applied.
    Step 6
    Divide mixture in half. Spread over cream cheese layer of both pies. Garnish with additional whipped topping, as desired.
  • Plastic lid inverted and ready to refrigerate, preferably overnight.
    Step 7
    Place inverted plastic lid over pie and crimp foil edges to hold lid in place. Chill overnight whenever possible but not less than 4 hours before serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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