This creamy pumpkin pie takes only a few minutes to prepare and no baking at all. Light, smooth, and full of warm fall flavor, it’s a quick dessert that looks beautiful and tastes even better.
Ingredients
- 1 ½ cups cold milk or half-and-half
- 1 small box (3.4 oz) instant vanilla pudding mix
- 3 cups whipped topping, thawed
- ¾ cup canned pumpkin purée
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup crushed gingersnap cookies
- ½ cup chopped pecans
- 1 graham cracker pie crust
Directions
In a medium bowl, whisk the milk and pudding mix until it thickens slightly. Stir in the pumpkin purée, pumpkin pie spice, and cinnamon until smooth and even in color. Fold in the whipped topping gently, then mix in the crushed cookies and pecans. Spread the mixture evenly into the pie crust. Place the pie in the freezer for about 6 hours, or until it firms up. Before serving, let it rest at room temperature for 10 minutes so it slices easily.
