Description
This no-bake Pumpkin Dream Pie recipe is a creamy, sweet, and smooth dessert that captures the essence of fall. It’s quick to make, perfect for holidays or a cozy night in, and a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 graham cracker crust (reduced fat)
- 2 envelopes Dream Whip topping mix
- 3 cups skim milk
- 1 teaspoon vanilla
- 2 packages fat-free, sugar-free instant white chocolate pudding mix
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
Instructions
- Prepare the graham cracker crust: Place the graham cracker crust in a 9-inch pie pan.
- Make the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, and white chocolate pudding mix. Add in the skim milk and vanilla and stir until smooth.
- Prepare the Dream Whip topping: In another bowl, beat the Dream Whip topping mix with skim milk until stiff peaks form.
- Assemble the pie: Spread the pumpkin filling into the crust, then top with the Dream Whip topping. Smooth evenly.
- Chill and set: Refrigerate for 3-4 hours or overnight to set.
- Serve: Slice and enjoy. Optionally, top with whipped cream or ice cream and a dusting of cinnamon.
Notes
- For a gluten-free option, use a gluten-free graham cracker crust or crushed gluten-free cookies.
- You can add chopped nuts like walnuts or pecans to the filling for extra texture.
- For a spicier kick, add an extra pinch of cinnamon or ground ginger to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The pie can be frozen for up to 1 month, wrapped tightly. Thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg