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jenny's no-bake double delicious pumpkin pies

iluvoldmovies avatar
Recipe by
Jenny Glenn
@iluvoldmovies
Irving, TX

As a rule, I'm not a fan of pumpkin but I will say that I love this pie, as do my family and friends!! The vanilla pudding and spices help tone-down the normally strong pumpkin flavor. Store leftovers covered in the fridge (if you're lucky enough to have any!) Depending on the graham cracker crust that you choose, you can make it regular, gluten-free or deep dish. My family chooses to have two pies, as opposed to have one large deep dish, but I'm sure the deep dish would work better for small gatherings.

yield 2 pies will make 12 - 16 servings
prep time 40 Min
method No-Cook or Other

Ingredients For jenny's no-bake double delicious pumpkin pies

  • BOTTOM LAYER - MAKES ENOUGH FOR 1 PIE - REMEMBER TO DOUBLE FOR 2 PIES
  • 4 oz
    cream cheese, softened
  • 1 Tbsp
    milk, not skim
  • 1 Tbsp
    sugar, granulated
  • 1
    cool whip, 8 oz. tub, thawed
  • 1
    graham cracker readymade pie crust, 6 oz. (regular, deep dish or gluten-free)
  • TOP LAYER - MAKES ENOUGH FOR 2 PIES - DIVIDE IN HALF TO SPREAD ON 2 PIES
  • 1 c
    milk, cold
  • 1 can
    libby's pure pumpkin, 15 oz.
  • 2 pkg
    vanilla instant pudding, 4 serving size
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    ginger, ground
  • 1/4 tsp
    cloves, ground

How To Make jenny's no-bake double delicious pumpkin pies

  • Just after mixing the cream cheese, milk and sugar; prior to folding in the Cool Whip
    1
    MAKE ONE PIE AT A TIME. Mix cream cheese, 1 tbsp. of the milk & sugar in a large bowl with wire whisk until smooth. Gently fold in 1-1/2 c. thawed Cool Whip.
  • Folded Cream Cheese & Cool Whip mixtures. The lumps were due to using a new stand mixer with a poor reach. From now on, I'll be using my hand mixer!
    2
    (TIP: Remove label and glue drops from plastic covering on readymade pie crust. Wash & dry by hand and set aside to use inverted lid as pie protector.) Spread mixture onto crust and chill while making bottom layer of second pie.
  • Bottom layer of Cream Cheese & Cool Whip. I suggest refrigerating this portion while you prepare the pumpkin mixture. By keeping it cold, it will speed up the setting process.
    3
    Make bottom layer of second pie, as above, and chill while making mixture for top layer.
  • Ready to mix Spices, Instant Pudding, Pumpkin & Milk
    4
    (Note: I prefer using the trio of individual spices but, if you prefer, you can substitute 1 tsp. of Pumpkin Pie Spice, just don't use both.) Pour 1 c. cold milk in large bowl. Add pumpkin, pudding & spices. Beat with whisk until well mixed. Mixture will be thick.
  • Top layer of Pumpkin mixture applied.
    5
    Divide mixture in half. Spread over cream cheese layer of both pies. Garnish with additional whipped topping, as desired.
  • Plastic lid inverted and ready to refrigerate, preferably overnight.
    6
    Place inverted plastic lid over pie and crimp foil edges to hold lid in place. Chill overnight whenever possible but not less than 4 hours before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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