No Bake Pumpkin Pie (Makes Two!)

Instructions

1. Prepare the crusts:
   Set out your graham cracker crusts so they’re ready for filling. No need to bake or prep—these are ready to go!
2. Make the cream cheese base:
   In a medium mixing bowl, blend the softened cream cheese with the granulated sugar and one 8-ounce tub of whipped topping. Use a hand mixer and beat until smooth and fluffy, about 2–3 minutes.
3. Fill the bottom layer:
   Divide the cream cheese mixture evenly between the two graham cracker crusts. Use a spatula to smooth it out into an even layer.
4. Mix the pumpkin layer:
   In a separate bowl, whisk together the instant vanilla pudding mix and milk until slightly thickened (about 1 minute). Then add the canned pumpkin, cinnamon, nutmeg, and pumpkin pie spice. Stir until fully blended and smooth.
5. Add the pumpkin layer:
   Spoon the pumpkin mixture over the cream cheese layer in each crust. Spread gently with a spatula to create an even top layer.
6. Top with whipped cream:
   Use the second tub of Cool Whip to top each pie. Spread evenly or dollop as desired. For a beautiful finish, sprinkle with extra pumpkin pie spice or a dusting of cinnamon.
7. Chill:
   Refrigerate the pies for at least 2–3 hours before serving to allow them to fully set and chill.

Tips & Variations