No-Bake Pumpkin Pudding Pie recipe
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- 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 2 teaspoons ground cinnamon, divided 1 ½ (8 ounce) containers frozen whipped topping, divided 1 (9 inch) prepared graham cracker crust ½ cup chopped pecans 1 cup milk 1 cup pumpkin puree 2 (3.4 ounce) packages instant vanilla pudding mix ½ teaspoon nutmeg 1 tablespoon caramel topping, or as desired
Nutrition Info
- 609 caloriescarbohydrate: 74.7 gcholesterol: 33.3 mgfat: 33.7 gfiber: 2.4 gprotein: 5.9 gsaturatedFat: 17.8 gservingSize: -sodium: 702.4 mgsugar: 57.1 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Pumpkin Pudding Pie
Directions
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Mix cream cheese, confectioners' sugar, and 1 teaspoon cinnamon together in a bowl, fold in 1 cup whipped topping. Spread cream cheese mixture into graham cracker crust and top with pecans.
Stir milk, pumpkin puree, pudding mix, 1 teaspoon cinnamon, and nutmeg together in a bowl until blended, fold in 1 1/2 cup whipped topping and spoon over cream cheese mixture layer.
Refrigerate pie for 1 hour. Top pie with remaining whipped topping and drizzle caramel topping over pie.