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mini pumpkin cream pies topped with whipped cream and caramel sauce

No Bake Mini Pumpkin Cream Pies

These No Bake Mini Pumpkin Cream Pies drizzled with caramel are quick, easy and sure to be a hit! This pudding pie Thanksgiving recipe is also great for portion control thanks to the individual servings.
4.28 from 11 votes
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Cuisine: American
Keyword: cream pie recipe, pie recipe, pumpkin pie recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 1059kcal
Author: Nicole Harris

Ingredients

  • 1 Cup Whole Milk
  • 3.4 ounce Package Dry Vanilla Pudding Mix
  • 1/4 Cup Canned Pumpkin Puree (not canned pumpkin pie)
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 Cup Whipped Topping (thawed)
  • 6 Mini Graham Cracker Pie Crusts
  • Whipped Topping (additional for topping)
  • Jarred Caramel Topping

Instructions

  • Whisk together milk and pudding mix until smooth. Let sit for about 5 minutes to thicken.
  • Whisk in pumpkin puree and pumpkin pie spice. Then add Whipped Topping. Stir to combine.
  • Spoon mixture into prepared pie crusts. Or fill cream mixture into quart sized plastic bag, snip off one bottom edge and pipe mixture into pie crusts. Refrigerate 5-10 minutes to set.
  • Top each mini pie with additional whipped topping and a drizzle of caramel sauce. Serve immediately or refrigerate until served.

Video

Nutrition

Serving: 1g | Calories: 1059kcal | Carbohydrates: 144g | Protein: 11g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 35g | Cholesterol: 4mg | Sodium: 1139mg | Fiber: 5g | Sugar: 58g
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