No-Bake Pumpkin Pie
Perfect for Thanksgiving and throughout the holiday season!
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Servings: 8
Calories: 243kcal
Ingredients
- 2 3.4 ounce packages vanilla instant pudding
- 1 tablespoon cornstarch
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup mild-flavored plant milk such as oat or unsweetened almond milk
- 2 teaspoons pumpkin pie spice
- 1 1/2 cup frozen whipped topping thawed
- 1 8-inch graham cracker pie crust
Instructions
- In a large bowl, whisk together the instant pudding mix and cornstarch.
- Stir in the pumpkin, milk,and pumpkin pie spice.
- Add the whipped topping and stir gently to incorporate.
- Pour the pumpkin filling into the prepared pie crust and smooth filling. Refrigerate for at least 4 hours, or until the pie is thoroughly chilled and set. (Overnight is best!) Serve cold.
Nutrition
Calories: 243kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 272mg | Potassium: 118mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4823IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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