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–+ servings

Pumpkin Graham Cracker Cream Pie

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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 876 kcal

Equipment

  • Mixing Bowl
  • Rubber Spatula

Ingredients
  

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.

Notes

Save covered in the fridge for up to one week.

Nutrition

Serving: 1pieceCalories: 876kcalCarbohydrates: 119gProtein: 10gFat: 40gSaturated Fat: 9gCholesterol: 6mgSodium: 809mgPotassium: 297mgFiber: 4gSugar: 44gVitamin A: 4817IUVitamin C: 2mgCalcium: 99mgIron: 5mg
Keyword cream pie, creamy, dessert, no bake, pie, pumpkin
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