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A slice of pumpkin pie with whipped cream sits on a gray plate. The rest of the pie, with a slice missing, is on a separate plate. Decorative autumn leaves and spices are scattered on a white marble surface.

No Bake Pumpkin Pie

This pumpkin cream pie is cool, creamy, and full of cozy spice—without the extra calories. It’s a no-bake dessert that feels rich but is made with light, low-sugar ingredients. Perfect for when you want something festive, fast, and fridge-friendly.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 117 kcal

Equipment

  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Plastic wrap

Ingredients
  

  • 1 - 9- inch reduced-fat graham cracker crust
  • 8 oz frozen zero-sugar whipped topping
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3.4 oz package sugar-free instant vanilla pudding mix
  • ⅓ cup milk
  • 1 tablespoon pumpkin pie spice
  • Fat-free whipped cream to serve (optional)

Instructions
 

  • In a medium bowl, combine the pumpkin puree, pumpkin pie spice, milk, and pudding mix. Whisk together until thoroughly combined.
  • Add ‌the frozen whipped topping and gently fold until incorporated.
  • Pour the pie filling into the graham cracker crust and spread evenly.
  • Cover loosely with plastic wrap and refrigerate for about 4 hours.
  • Serve with additional whipped topping, if desired.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 117kcalCarbohydrates: 23gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 543mgPotassium: 114mgFiber: 1gSugar: 7gVitamin A: 4834IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword fall, No Bake Pumpkin Pie
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