I know, I know. It’s Thanksgiving Day and I’m kind of late to the pumpkin pie party. But this one was totally worth the wait: chilled with a crunchy graham cracker crust, cream cheese and pumpkin pudding layers, all topped off with whipped cream and toasted coconut. Need I say more? By the way, happy Turkey Day from Minimalist Baker!
This is a recipe that’s been passed down in my family, starting with my aunts to my mom and then to my sister and I. Now, consider it yours. It’s my absolute favorite pumpkin pie because it has a crunch from the graham cracker crust, a lightly sweetened cream cheese layer followed by a perfectly creamy pumpkin pudding layer, and it’s all topped off with a healthy dose of whipped cream. It literally does not get better than this.
I loved this dessert so much as a young girl that my Aunt Donna used to make me my own separate pie so I could have one all to myself at both Thanksgiving and Christmas! How ridiculous is that?
Thinking back, my aunt either did this because A) she wanted to fatten my string bean self up, B) she truly did love me like a daughter, OR C) I was causing dissension at Thanksgiving by claiming 3/4 of the pie before dinner even started. All three good reasons if you ask me. Either way, I scored an entire pie out of the deal.
The other awesome part about this pie because the fact that it’s insanely delicious? It’s so, so simple to put together. No baking required if you buy a pre-made graham cracker crust. Even if you already have a pumpkin pie recipe in mind this Thanksgiving, why not make a second? I hear pie goes fast around the dinner table, at least in my family (wink, wink).
Creamy Pumpkin Pie
Ingredients
- 1 large box instant vanilla pudding mix (large box is usually 5.1 oz)
- 1 3/4 cups cold low-fat milk (divided)
- 8 ounces 1/3 fat cream cheese (one pkg is ~8 ounces)
- 1/2 cup granulated sugar (divided)
- 1 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs (or buy a pre-made graham cracker crust)
- 3 Tbsp butter
- 3 Tbsp coconut oil (melted)
- Whipped cream or coconut whipped cream (for topping)
Instructions
- If making crust from scratch, preheat oven to 375 degrees F (190 C).
- In a large mixing bowl, combine graham cracker crumbs, half of the sugar (1/4 cup as original recipe is written), melted butter, and coconut oil and mix until moistened. Transfer to an 8- or 9-inch pie plate (adjust number/size of pan if altering batch size) and press it on the bottom and sides as evenly as you can.
- Bake for 7 minutes and then set in the fridge on a towel to cool for at least 15 minutes.
- Wipe out mixing bowl and add the cream cheese, remaining half of sugar (1/4 cup as original recipe is written), and 1/4 cup milk (amount as original recipe is written // adjust if altering batch size). Mix with a handheld mixer until smooth, then spoon into the bottom of the pie crust and carefully smooth the top. Set back in fridge.
- Rinse out mixing bowl and add pudding mix and milk. Beat on high for 2 minutes and then set in the fridge for 5 minutes.
- Remove pudding from fridge and add pumpkin puree and pie spice. Whisk until well combined and then add to the top of the cream cheese layer (all of it may not fit). Smooth top with a spatula or spoon.
- Cover and refrigerate for at least 4-6 hours. It will take several hours to firm up so leave overnight if you can. Top with whipped cream or whipped topping and toasted coconut (optional) before serving.
Dena says
This is delicious. A light and airy alternative to a baked pumpkin pie. Also makes it easy to make several different kinds of pies bake and no bake. I used the directions as written and it was not soggy. I did keep it in the fridge until just before serving. Opted to make the crust which I think is tastier. This will be our go to pumpkin pie now! I do wish I could find an organic instant pudding.
There was a little bit of pumpkin leftover in the can so I made a single serving of pumpkin chia pudding with it and topped that with some cranberry sauce.
Thank you!!
Thank you for sharing your experience, Dena! We’re glad you enjoyed this one! xo
Sharron M Swain says
This tasted absolutely delicious! And, I’m afraid I may have used too small a box of Jello pudding mix because the pumpkin layer was very liquidy. I put it into glasses and made it into a parfait which was amazing. What size jello pudding mix box do you use?
Oh hi, Sharron! It sounds like that may have been the issue. I used a large box and will clarify!
Julia Cooke says
Is the pudding supposed to be really thick when you mix it with the pumpkin purée? The directions on the pudding box are different than the ones in this recipe…but Minimalist Baker has never failed me yet!
It should be thick but not super thick! Thin with more dairy-free milk as needed! Just a little at a time to ensure it still sets.
Anna says
Yes, this recipe is a bit confusing on quantities, but here’s the deal: THIS PIE IS AWESOME. It’s worth figuring out. I’ve made it 3-4 times now and here’s what you need to know:
1. You only need a small box (3.4oz) of pudding mix for one standard 9in graham cracker crust. You don’t have to use vanilla flavor—cheesecake flavor is also great! Make the pudding using only 1.5 cups milk so it’s a bit thicker than normal.
2. You only need 1/2 of a small can (small can = 15oz) of pumpkin puree for one pie. Using more will just get you way too much pie filling, so save the rest for some other recipe or another pie!
3. You can add extra spices! But don’t add sugar to the pumpkin pudding or it will become too sweet with the graham cracker crust.
4. You only need 1/2 of a regular 8oz block of cream cheese for a standard 9in pie crust. Neufchatel cheese is just as good here, and lighter. Thin it down a bit with milk and add sugar/Swerve or maple syrup to taste! Again, it doesn’t need to be very sweet.
5. I’ve never bothered making my own graham crust, but I’ve learned not to buy the cheap generic brands. Get a good quality one. The crust will provide most of the sweetness you need for this pie.
6. Save the whipped cream or cool whip for when you’re ready to serve.
That’s it! Hopefully these notes will help someone else avoid my early mistakes of making a ridiculous excess of pie filling. This is a super quick and easy recipe with an incredible payoff in terms of flavor, texture, and novelty appeal. Thank you to our Minimalist Baker for posting it.
Thanks for sharing, Anna!!
Millard Martin says
I wish to make this pie but would like it to be in a deep dish format. What are the ingredient volumes to use?
You can easily adjust the recipe serving size by using the up and down arrows in the recipe box above!
Rachel says
Your ingredient list says half cup of sugar but your directions say 1/4 cup which is it??
Tia says
1/4 cup in the crust & 1/4 cup in the cream cheese mix. :)
linda says
VERY Frustrating. You did not Say What Size Vanilla Pudding/ there are small boxes and larger…
I have NO Idea. Please put down all the information.
Lera says
Hi! What’s the weight of vanilla pudding?
Yara says
In the past, the only reason I ate pumpkin pie was for the mounds of whipped cream I piled on it. I made this pie, though, for both Thanksgiving and Christmas this year, and it is Delicious (capital D intended) even all on its own without the whipped cream — although I DID add lots of coconut whipped cream, because, really, it’s the holidays. I made both a regular version and a vegan one. If I didn’t have the regular to compare to, the vegan would have been delish. However, in comparison, the vegan cream cheese layer didn’t have the “bite” that regular cream cheese does. If I make the vegan one again, I’ll add a tiny bit of vegan sour cream and see if that works. Thanks for the recipe! I love it.
Michelle says
My little sister and I made this pie a few days ago! IIt turned out so yood. We had a lot of fun making it! My favorite part was the crunchy crust. Gotta love anything with coconut oil…. :)
Anywho, thank you!!
Kathleen @ Kat's Health Corner says
What an absolutely gorgeous pie!!! :D