No-Bake Twinkie Pumpkin Pie
User Reviews
5
No-Bake Twinkie Pumpkin Pie
Description
This No-Bake Twinkie Pumpkin Pie assembles layers starting with Twinkie halves arranged cut-side up, providing a soft and sweet base. A blend of room-temperature cream cheese and granulated sugar is beaten until smooth, then combined with half the whipped topping and spread over the Twinkies. This layer balances richness and sweetness with a slight tang from the cream cheese.
Next, a pumpkin pudding layer is prepared by mixing instant vanilla and pumpkin spice pudding mixes with canned pumpkin, brown sugar, pumpkin pie spice, and whole milk. This smooth pumpkin layer adds autumnal flavor and moisture while setting firmly upon chilling. The final layer of whipped topping adds lightness and creaminess, complementing the denser pudding and cake layers.
The dessert requires refrigeration for at least two hours to allow the layers to meld and set properly, making it an easy no-bake option for seasonal gatherings. Dusting pumpkin pie spice on top just before serving adds aroma and decorative appeal.
It keeps covered in the refrigerator for up to five days, and can also be safely frozen when wrapped properly for up to two months. The pie can be enjoyed frozen or thawed, providing flexibility for advance preparation and storage.
Ingredients
- 10 twinkies halved lengthwise
- 8 ounces cream cheese room temperature
- 1 cup granulated sugar
- 8 ounces whipped topping thawed
- 3.40 ounce instant vanilla pudding mix box
- 3.40 ounce instant pumpkin spice pudding mix box
- 15 ounce pumpkin puree canned
- 1/4 cup light brown sugar packed
- 3 teaspoons pumpkin pie spice divided
- 1 cup milk whole
Instructions
- Line the Twinkie halves in a 9×13 pan. Place the cut side up.
- In a medium mixing bowl, beat the cream cheese and sugar on medium speed until well incorporated.
- Beat in half of the whipped topping. Spread it evenly on top of the Twinkies. Be sure to spread it to all the edges and corners.
- In a separate mixing bowl, add in the 2 packages of pudding, pumpkin, brown sugar, 2 teaspoons of pumpkin pie spice and milk. If you can’t find the pumpkin spice pudding, use two boxes of vanilla. Mix until smooth. Spread evenly on the cream cheese layer. Be sure to take it to all of the edges and corners.
- Spread the remaining whipped topped evenly on top of the pumpkin pudding mixture.
- Place in the fridge to set for about 2 – 3 hours. I let mine sit overnight.
- Dust the remaining 1 teaspoon of pumpkin pie spice on top of the dessert just before serving it.
Notes
- Store the no-bake pie covered in the refrigerator for up to 5 days to maintain freshness.
- Wrap tightly with plastic wrap and aluminum foil to freeze for up to 2 months.
- The dessert can be served directly from frozen or thawed overnight in the fridge for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12squares
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 188mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 5815IU | 116% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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