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Simple No-Bake Pumpkin Pie
A creamy, dreamy no-bake pumpkin pie that frees up precious oven space during the holidays. This simple dessert features a light, airy filling in a buttery shortbread crust, making it a fantastic make-ahead option for Thanksgiving.
👥 8 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min🔥 Cook: 6h👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
📝 Preparation Steps
1
In a large bowl, combine the pumpkin pie filling, softened cream cheese, confectioners’ sugar, and one cup of the thawed whipped topping.
pumpkin pie filling10 ounces
2
Using a hand mixer or stand mixer, beat everything together until it is completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is well incorporated.
3
Pour the smooth filling into your prepared shortbread pie crust and use a spatula to spread it evenly.
prepared shortbread pie crust1 (9 inch)
4
Gently spread the remaining cup of whipped topping over the pumpkin filling.
5
Cover the pie and place it in the refrigerator to chill for at least 4 to ⏱️ 6 hours, or overnight, to allow the filling to set.
6
When ready to serve, sprinkle a little ground cinnamon on top for a festive touch.
Nutrition Facts
calories
350 calories
fat Content
20g fat
serving Size
1 slice
fiber Content
2g fiber
sugar Content
25g sugar
sodium Content
200mg sodium
protein Content
4g protein
carbohydrate Content
35g carbs
saturated Fat Content
11g saturated fat
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