Bring on the pumpkin! Pumpkin Graham Cracker Cream Pie. This dreamy, creamy fall dessert is the perfect addition to your Thanksgiving table this year. Or honestly any table all year because I am a huge advocate for pumpkin year round because I think you should enjoy all of your favorite things all the time. The pumpkin flavor shines through with hints of vanilla and the graham cracker crust adds some crunchiness with a little tang of salt. And the Cool Whip on top brings it all together at the end.
Pumpkin Pie was always my jam growing up. I have been trying to expand my pumpkin expertise in the past few years though. I LOVE pumpkin, but I want to have it in all the forms possible. This Pumpkin Graham Cracker Cream Pie is 100% exactly what I needed. This takes pumpkin dessert to a new level and I don't know if I can ever go back to normal pumpkin pie....there I said it.
This pie is going to go quick, so if I am going to be honest, make like 3 depending on how many people you have joining you for the holiday. I might make 4 for just myself but that is just me! Like I said, my pumpkin obsession runs deep.
Ingredients:
- 10 inch Keebler graham cracker crust
- pumpkin puree
- sweetened condensed milk
- instant vanilla pudding
- milk
- Cool Whip
Kitchen Appliances:
The Steps:
Following the directions on the package, prep the vanilla pudding by mixing it with the amount of milk listed on the package. Mix the pudding with the pumpkin puree and sweetened condensed milk. Pour the mixture into the graham cracker crust. Place the pie in the freezer and allow it to chill for 45 minutes to an hour.
About 30 minutes before pulling the pie out, take the Cool Whip out of the freezer to let it thaw. Pull the pie out of the freezer and spread about ½ of the Cool Whip onto the top of the pie. Serve chilled.
Can I make my own graham cracker crust?
Absolutely! I personally use the pre-made one just because there is already so much chaos when prepping for Thanksgiving dinner, why not make it a little bit easier on yourself?!
Can I set this pie in the fridge?
You can, but it will set much quicker in the freezer. I usually set it in the freezer and then keep it in the fridge after adding the Cool Whip.
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Pumpkin Graham Cracker Cream Pie
Equipment
- Mixing Bowl
- Rubber Spatula
Ingredients
- 1 10 inch Keebler Graham Cracker Crust
- 1 ½ cup pumpkin puree
- ½ cup sweetened condensed milk
- 1 package instant vanilla pudding
- 1 ½ cup Cool Whip
Instructions
- Following the directions on the package, prep the vanilla pudding by mixing it with the amount of milk listed on the package.
- Mix the pudding with the pumpkin puree and sweetened condensed milk.
- Pour the mixture into the graham cracker crust. Place the pie in the freezer and allow it to chill for 45 minutes to an hour.
- About 30 minutes before pulling the pie out, take the Cool Whip out of the freezer to let it thaw.
- Pull the pie out of the freezer and spread about ½ of the Cool Whip onto the top of the pie. Serve chilled.
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