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No Bake Pumpkin Pie (Low Calorie)
The holidays….It’s that magical time of year when your kitchen becomes a war zone of recipes, endless grocery lists, and—let’s be real—a touch of chaos.
You’ve got Aunt Linda asking for your secret stuffing and Uncle Bob wondering if there’ll be enough pie to go around. The pressure is ON.
What if I told you that you could totally steal the dessert spotlight this Thanksgiving without even preheating your oven?
Yup, you heard me—NO oven, less stress, and fewer calories to boot.
Introducing the hero of your holiday season: A no-bake pumpkin pie that’s as easy to make as it is easy on your waistline.
If you’re all about enjoying the fall vibes and holiday cheer without skimping on flavor or freaking out in the kitchen, stick around. You won’t want to miss this!
Ready to have your pie and eat it too? Let’s get into it!
No Bake Pumpkin Pie
Ingredients
- 1 graham cracker crust
- 4- oz light cream cheese softened
- 1 Tbsp. milk
- 1/2 Tbsp. Truvia or 1 Tbsp. regular sugar
- 1 8- oz light Cool Whip
- 1 cup milk
- 15 oz can pumpkin puree not pie filling
- 2 pkgs vanilla instant pudding
- 1 1/4 tsp. pumpkin pie spice
Instructions
- Whisk together cream cheese, milk, and sugar in a small mixing bowl until it's well blended. Add 1/2 of the Cool Whip container and combine it. Pour the mixture into the crust and smooth it out.
- In a large mixing bowl, mix one cup of milk with pumpkin puree, pudding, and pumpkin pie spice. Stir with a spoon or whisk until it's thick and well blended. Spread the mixture over the cream cheese layer.
- Refrigerate until it's set, and then spread the rest of the Cool Whip on top.
- Slice and serve chilled. Enjoy this delicious pumpkin pie!
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