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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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Course: Dessert
Cuisine: American
Keyword: cream pie, creamy, dessert, no bake, pie, pumpkin
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 876kcal

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.

Notes

Save covered in the fridge for up to one week.

Nutrition

Serving: 1piece | Calories: 876kcal | Carbohydrates: 119g | Protein: 10g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 809mg | Potassium: 297mg | Fiber: 4g | Sugar: 44g | Vitamin A: 4817IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 5mg