Description
Explore the world of Pumpkin Pie with Graham Cracker Crust in our comprehensive guide. Learn to craft the perfect crust, create flavorful fillings, and enjoy this iconic dessert year-round. Discover new twists, serving ideas, and more!
Ingredients
Ingredients:
Bottom Layer:
– 2 cups canned pumpkin
– ½ cup sugar
– 8 ounces cream cheese, softened
– 1 (8-ounce) container 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 pie crusts (graham cracker crusts work well)
Instructions
Bottom Layer:
1. In a separate bowl, blend cream cheese, sugar, and one 8-ounce tub of whipped cream until smooth using a hand mixer.
2. Fill your pre-made pie crusts with this bottom layer mixture.
Top Layer:
1. Mix the instant vanilla pudding with milk and stir until it thickens.
2. Add 2 cups of canned pumpkin to the pudding mixture.
3. Stir in pumpkin pie spice, nutmeg, and cinnamon until well blended.
4. Spread this pumpkin mixture on top of the cream cheese layer.
Topmost Layer:
1. Use the second 8-ounce container of whipped cream to generously top the pies.
Final Steps:
1. Refrigerate the pies for at least an hour before serving to allow them to set completely.
2. Enjoy your delicious No-Bake Pumpkin Pie with Graham Cracker Crust!