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Easiest No Bake Pumpkin Pie

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  • 1 8" or 9" graham cracker crust; unbaked
  • 1 c Heavy cream
  • 1 sm Pkg vanilla instant pudding and pie filling; (3- 1/2 oz)
  • 1/2 c Milk
  • 1 c Pumpkin pie filling mix
  • Cinnamon; for garnish


1. With electric mixer on high speed, whip cream until stiff peaks form. Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro <> on Oct 28, 1998, converted by MM_Buster v2.0l.