No-Bake Triple-Layer Pumpkin Pie ππ₯§
No-Bake Triple-Layer Pumpkin Pie ππ₯§
_____Ingredients:_____
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups whipped topping, thawed
For the topping:
1 cup whipped topping, thawed
2 tablespoons caramel sauce
2 tablespoons chopped pecans
_____Directions:_____
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add the pumpkin puree, cinnamon, nutmeg, and cloves, and beat until well combined.
Fold in the whipped topping until evenly incorporated.
Spread the pumpkin mixture over the chilled crust in the pie dish, smoothing the top with a spatula.
In a small bowl, mix together the remaining whipped topping and caramel sauce until combined.
Spread the caramel whipped topping over the pumpkin layer in the pie dish.
Sprinkle the chopped pecans over the caramel whipped topping.
Refrigerate the pie for at least 4 hours, or until set.
Slice and serve chilled.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 8 servings
