No Bake Pumpkin Pie Recipe
It does not have to be fall to enjoy this whipped no bake pumpkin pie recipe. A cool and creamy anytime treat. Summer and spring usually bring to mind berry pies. Personally I get tired of those and like to whip up something different in summer. With canned pumpkin being available year round why just limit it to fall baking? This pie keeps well in the fridge and tastes better a day old. Cool out of the fridge it’s a perfect summer pie. It’s light and airy whipped texture is perfect for warmer weather. Still you can’t ignore this as a fall or Thanksgiving recipe. It gives traditional pumpkin pie a new spin.
This recipe is perfect if you bought too many cans of pumpkin on sale and are looking for some variety. I usually stock up because pumpkin is very healthy and it’s delicious. Pumpkin ice cream is another option, especially in the summer but I will cover that in another post. P.S. this no bake pumpkin pie is great with ice cream.
You will need a few simple ingredients. A can of pumpkin, cinnamon, nutmeg, ginger, instant vanilla pudding mix, and whipped topping such as cool whip or you can whip your own heavy cream. You will also need a pie crust ginger snap pie crusts are also good for this. Store-bought premade graham cracker crusts are recommended in the recipe and are the utmost in convenience. You can make your’s homemade just make sure it is completely cooled.
Simply beat the pumpkin, half the whipped topping (cool whip), instant pudding, and spices for two minutes till thickened. Fill the pie crust evenly and top with the remaining whipped topping. To make nice spiky effect with the cool whip just smooth it on and then break it up by pressing a knife down and lifting it straight up.