This simple recipe for unbaked pumpkin pie becomes a reality in no time. The crust of a graham cracker is filled with layers of pumpkin pie filling, spices, cream cheese, whipped cream, and vanilla pudding.
2 cups of canned pumpkin
1/2 cup of sugar
8 ounces of softened cream cheese
2-8 ounce containers of Cool Whip or other whipped cream
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon of nutmeg
1-3.4 ounce instant vanilla pudding
1 cup of milk
2 prefabricated crusts
Add the cream cheese, sugar and half of an 8-ounce jar of whipped cream in a bowl and mix well with a hand blender.
Fill your pre-made crusts evenly with this mixture.
Mix the pudding and milk and stir until thick.
Add 2 cups of canned pumpkin.
Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
Pour over the layer of cheesecake.
Cover evenly with Cool Whip and sprinkle with spices.
Refrigerate at least one hour before eating to allow the cake time to set completely.
This recipe makes two cakes and you will have extra whipped cream to cover the top of each cake or to use when needed/wanted.