No Bake Pumpkin PieNo Bake Pumpkin Pie


  • 1 - 8” or 9” Graham Cracker Crust, unbaked
  • 1 cup - Heavy Cream
  • 1 small package - Vanilla Instant Pudding & Pie Filling
  • 1/2 cup - Milk
  • 1 cup - Pumpkin Pie Filling
  • eSutras Cinnamon Bark Powder (for garnish)


  • Put electric mixer on high speed, whip cream until stiff peaks form. Set aside.
  • In a second bowl, add pudding mix and whisk in milk.
  • Stir in pumpkin pie filling.
  • Fold in whipped cream until no white remains.
  • Spoon mixture into pie shell and sprinkle with cinnamon powder.
  • Refrigerate at least 2 hours before serving.

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