A delightful no-bake pumpkin pie with a creamy texture and a hint of spice, perfect for any occasion.
In a mixing bowl, combine the canned pumpkin and pumpkin pie spice until well blended.
Ensure the pumpkin is smooth and free of lumps for a consistent filling.
Add the instant pudding mix to the pumpkin mixture and whisk until smooth.
Whisk quickly to prevent the pudding mix from clumping.
Gently fold in the whipped topping until the mixture is light and fluffy.
Use a folding motion to maintain the airiness of the whipped topping.
Pour the filling into the graham cracker crust and spread evenly.
Tap the pie gently on the counter to remove air bubbles.
Refrigerate the pie for at least 2 hours or until set.
Cover the pie with plastic wrap to prevent it from absorbing refrigerator odors.
Serve chilled, garnished with additional whipped topping or a sprinkle of cinnamon if desired.
Slice the pie with a sharp knife for clean edges.
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