HOW TO MAKE THIS NO-BAKE PUMPKIN PIE RECIPE?
STEP ONE:
Set out your graham cracker crusts so they’re ready for the filling.
STEP TWO:
For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill your pre-made crusts with this layer evenly.
STEP THREE:
Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer.
STEP FOUR:
For the top layer, use the second 8-ounce container of Cool Whip to top the pies. I suggest sprinkling a little pumpkin spice on top. It looks lovely and is oh-so-delicious!
This recipe makes TWO pies — one for me and one for everyone else! 
You’ll have extra whipped cream to either cover the top of each pie or use on something else. You can also make one deep pie in a springform pan.
You’ll have extra whipped cream to either cover the top of each pie or use on something else. You can also make one deep pie in a springform pan.