No Bake Pumpkin Dessert Pie with Graham Cracker Crust

Name: No Bake Pumpkin Dessert Pie with Graham Cracker Crust
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 1.5 cups graham cracker crumbs (180g); 1/4 cup granulated sweetener (48g); 1/4 cup unsalted butter (60g); 4 oz. reduced-fat cream cheese (112g); 0.75 oz. sugar free vanilla instant pudding mix (21g); 1 cup canned pumpkin puree (240g); 1/4 cup vanilla protein powder (31g); 1/4 cup low fat milk (60g); 2 tsp pumpkin pie spice; 1 tsp pure vanilla extract; 1 oz. container light whipped topping (226g); Whipped Cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings
8
Calories
270 kcal
Course
Dessert
Cuisine
American

No Bake Pumpkin Dessert Pie with Graham Cracker Crust

Heidi Hunt

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This creamy No Bake Pumpkin Dessert is SO luscious and delicious! It's great for those early or warmer fall days where you still want to enjoy the classic flavors without having to turn the oven on. Quick to prep then let it chill for an hour and you're good to go!

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Ingredients

Servings

Graham cracker crust:

1.5 cups graham cracker crumbs (180g) about 12 full sheet graham crackers
1/4 cup granulated sweetener (48g) like Truvia or sugar
1/4 cup unsalted butter (60g) melted

Pumpkin pie:

4 oz. reduced-fat cream cheese (112g) softened
0.75 oz. sugar free vanilla instant pudding mix (21g) about 3/4 of a 1-oz. box
1 cup canned pumpkin puree (240g)
1/4 cup vanilla protein powder (31g) can omit
1/4 cup low fat milk (60g)
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1 oz. container light whipped topping (226g) softened
Whipped Cream for serving

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Instructions

For the crust:

In a large bowl, combine the graham cracker crumbs, sweetener and melted butter. Press this mixture evenly into a 9- inch pie pan. Make sure to press down well. Place the crust in the fridge to chill until ready to fill.

For the pumpkin pie:

Combine all the ingredients (except the cool whip) in a large bowl until no clumps remain. Then fold in the Cool Whip. Spread pumpkin mixture in prepared crust.
Cover the pie and place in the freezer for a minimum of 2 hours. Top with a dollop of whipped cream to serve!

Notes

To make gluten-free: use gluten free graham crackers. I recommend Kinnikinnick brand, but if you have a favorite, use that!
To make dairy-free: use dairy-free butter, dairy-free cream cheese, dairy-free pudding (I recommend Simply Delish), dairy-free milk and dairy-free whipped topping.
To store: Store leftover pie in an airtight container or covered with plastic wrap in the fridge or freezer. This dessert will stay fresh in the fridge for 3-4 days or frozen for up to 3 months.
I love keeping it in the freezer and prefer it best that way! If frozen, just set on the counter to defrost for 15-30 minutes or until softened to desired consistency.

Nutrition Information

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Serving 1slice (123g) Calories 270kcal (14%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 8.5g (43%) Fiber 1g (4%) Sugar 10g (20%)