No-Bake Pumpkin Pudding Pie

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No-Bake Pumpkin Pudding Pie

Filled to the brim with the best fall flavors, this No-Bake Pumpkin Pudding Pie comes together in a snap. A cinnamon-scented graham cracker crust holds a layer of silky salted caramel sauce (from a jar!) and a pumpkin pudding filling that is velvety smooth and warmly spiced. After chilling, cover the pie with generous dollops of whipped topping and a sprinkle of pumpkin pie spice.

Prep Time5

Cook Time10

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: Jello Recipe, Pumpkin Pudding Pie

Servings: servings

Calories: 570kcal

Author: Amanda Gajdosik

Equipment

9-inch pie plate
Mixing Bowls
Hand Mixer or Stand Mixer

Ingredients

For the Graham Cracker Crust:

15 cinnamon graham crackers (plain will also work)
8 tablespoons unsalted butter, melted
⅓ cup salted caramel sauce

For the Pumpkin Pudding Filling:

8 ounces cream cheese, softened to room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 package Jell-O instant pumpkin spice pudding
½ teaspoon pumpkin spice extract (optional)
2 ½ cups heavy cream
8 ounces Whipped Topping, thawed from frozen

Instructions

For the Graham Cracker Crust:

In a Nutribullet, or other similar blender, pulverize the graham crackers to fine crumbs. (This can also be done in a Ziploc bag with a rolling pin). Place in a large mixing bowl and add the melted butter and combine with a fork until mixture resembles wet sand.
Press graham cracker mixture into a 9-inch pie plate and refrigerate for 20 minutes.
When pie has chilled, spread ⅓ cup salted caramel sauce (I like the Smuckers brand) into the bottom of the crust and return to the fridge while you prepare the filling.

For the Pumpkin Pudding Filling:

In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), whip 8 ounces of softened cream cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
Add 1 package pumpkin pudding mix, 2 ½ cups heavy cream, and ½ tsp. pumpkin spice extract (if using) and mix until thoroughly combined. Filling will begin to thicken while mixing, this is normal.
Spread filling into prepared graham cracker crust and smooth into an even layer. Cover and refrigerate for at least four hours, or overnight.
When ready to serve, cover with a generous layer of whipped topping and a sprinkle of pumpkin pie spice for garnish, if desired

Video

Notes

Leftover pie can be stored in refrigerator for up to four days.
If chilling pie overnight, cover with plastic wrap.

Nutrition