No-Bake Pumpkin Pie Recipe

Pumpkin spice flavored drinks, baked goods, and all foods have come back in full force for the fall holiday season. This pumpkin pie recipe by Spaceships and Laser Beams is perfect because I love how it’s quick, easy and no oven needed. I love the twist of cream cheese that is added to this recipe because it’s like an infused pumpkin pie cheesecake. This will be added to my recipe list for Thanksgiving because I love simple desserts and I would be cooking a lot of other things that will take a lot of my time in the kitchen. If I could shorten my time in the kitchen, and use the oven for other dishes, that’s always a plus for me.

Ingredients:

• 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

Directions:

First, combine canned pumpkin, pudding, milk, pumpkin spice, nutmeg, and cinnamon in a large bowl to mix.

Next, add cream cheese, sugar, and half of one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill the pre-made crusts with the cream cheese mixture on the bottom and the pumpkin mixture on top. Refrigerate for at least an hour before eating so the pie has time to set completely.

Overall, I know so many people rave for pumpkin spice and would want it year-round, but I don’t understand the hype. I do love fall, but I would only go crazy for pumpkin pie. This is a different kind of recipe that I’ve never had before, but I’m interested in the combination of cream cheese with the pumpkin pie in one bite.