Description
This No-Bake Pumpkin Cream Pie is a quick and delicious dessert perfect for autumn or any time of year. Combining creamy vanilla pudding, smooth pumpkin puree, and warm pumpkin pie spice with chocolate chips and crunchy slivered almonds, this pie offers a delightful blend of flavors and textures all nestled in a classic graham cracker crust. Ready to enjoy after just a few hours in the fridge, it requires no baking and is ideal for an easy yet impressive treat.
Ingredients
Scale
Pie Filling Ingredients
- ¾ cup milk
- 1 (3.4-oz) package instant vanilla pudding mix
- 1 cup canned pumpkin
- 1 tsp pumpkin pie spice
- ¾ cup chocolate chips
- ¾ cup slivered almonds
- 1 (8-oz) container cool whip topping
Crust
- 1 (10-inch) store-bought graham cracker crust
Instructions
- Prepare pudding base: In a mixing bowl, whisk together the milk and instant vanilla pudding mix thoroughly. Let this mixture stand for 5 minutes until it thickens into a smooth pudding consistency.
- Combine filling ingredients: Stir in the canned pumpkin, pumpkin pie spice, chocolate chips, slivered almonds, and cool whip topping into the pudding base. Mix gently until all ingredients are evenly incorporated for a creamy, textured filling.
- Fill the crust: Spoon the pumpkin cream mixture evenly into the store-bought graham cracker crust, smoothing the top with a spatula for an even layer.
- Chill: Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, allowing the pie to set and flavors to meld before serving.
Notes
- For best flavor, use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.
- Allow the pie to chill properly to ensure a firm texture before slicing.
- Optional toppings such as whipped cream or a sprinkle of cinnamon can enhance presentation and flavor.
- Store any leftovers covered in the refrigerator for up to 3 days.
- To make this dessert nut-free, omit the slivered almonds and add an extra ½ cup chocolate chips or other mix-ins of choice.
