No Bake Pumpkin Pie Recipe
You'll love this delicious dessert! This creamy pumpkin pie takes minutes instead of hours to make. It will quickly become a family favorite!
Servings 8 servings
Calories 316kcal
Ingredients
- 1 envelope plain gelatin
- ⅓ cup water
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 2 cups frozen whipped topping
- 10 inch graham cracker crust
Instructions
- Add the water to a small pot on your stove, sprinkle the gelatin over the water and stir over a low heat until completely melted. About 1-2 Minutes. Allow to cool completely.
- Add the pumpkin puree, condensed milk and pumpkin pie spice to a medium mixing bowl and beat until well mixed, about 1 minute.
- Set aside ½ cup of the whipped topping and spoon the rest into the pumpkin mixture and lightly fold in the cool whip.
- Add the cooled gelatin mixture and stir again. Then, pour the pumpkin pie filling into the store-bought crust.
- Place into the refrigerator for 4 hours or more, or pop in the freezer until completely set.
- Use the remaining ½ cup whipped topping to serve the pie with. Add a dollop (or pipe it) right when serving and dust with a little pumpkin pie spice.
Nutrition
Calories: 316kcal | Carbohydrates: 50g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 341mg | Fiber: 2g | Sugar: 36g | Vitamin A: 8439IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 2mg
