No Bake Pumpkin Pie

Ingredients:
2 cups canned pumpkin
1/2 cup sugar
8 ounces cream cheese, softened
2 (8-ounce) containers of Cool Whip or other whipped cream
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 (3.4-ounce) box instant vanilla pudding
1 cup milk
2 pre-made 9-inch graham cracker crusts
Directions:
Step 1: Prepare Crusts
Set out your graham cracker crusts so they’re ready for the filling.
Step 2: Bottom Cream Cheese Layer
In a medium bowl, blend the softened cream cheese, sugar, and one 8-ounce tub of whipped cream with a hand mixer until smooth and creamy. Evenly distribute the mixture into both pre-made crusts to form the bottom layer.
Step 3: Pumpkin Layer
In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened. Add the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon, stirring until fully combined. Spread this pumpkin mixture evenly over the cream cheese layer in both pies.
Step 4: Top Layer
Use the second 8-ounce container of Cool Whip to generously top each pie. Sprinkle with a dash of pumpkin pie spice for garnish.
Step 5: Chill and Serve
Refrigerate the pies for at least 2-4 hours, or until fully set. Slice, serve, and enjoy!
Prep Time: 15 minutes
Cooking Time: N/A (no-bake)
Total Time: 15 minutes (plus chilling time)
Servings: 16 (2 pies)
Kcal: ~270 per slice