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No-bake Pumpkin Cookie Chocolate Pudding Pie

Prep Time 30 minutes
Chilling and Setting 4 hours 15 minutes
Total Time 4 hours 45 minutes
Servings:8

Ingredients

Crust

  • 6 Cheryl's Pumpkin Chocolate Chip cookies
  • 2 tablespoons light brown sugar (optional)
  • 4-5 tablespoons unsalted butter (melted)

Filling

  • 1 3.4-ounce package instant chocolate pudding (optional: use two for a more chocolatey flavor or a heavier set)
  • cups heavy cream (optional: double the amount of cream if you use two packets of pudding)
  • ½ can pumpkin puree
  • ¾ cup cream cheese
  • 4 ounces (about half the container) frozen whipped topping (defrosted)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice mix (see recipe below or you can buy one already made)

Pumpkin Spice Mix

  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Topping

  • 4 ounces (about half the container) frozen whipped topping (defrosted)
  • 2 Cheryl's Pumpkin Chocolate Chip cookies (divided)

Instructions 

  • In a food processor, pulse 6 Cheryl's Pumpkin Chocolate Chip cookies until they are crumbs. Transfer the crumbs to a bowl. Add the sugar (omit if you like a less sweet crust) and melted butter. Mix until incorporated. Press the cookie dough into a 9- or 10-inch deep-dish pie pan and put it in the refrigerator to set while you make the rest of the ingredients. (This can be made 1 to 2 days in advance and kept covered in the refrigerator.)
  • In a food processor (or standing mixer), mix a packet of instant chocolate pudding with the heavy cream on high for 1 to 2 minutes or until very thick. Add pumpkin puree, cream cheese, frozen whipped topping, vanilla, and pumpkin spice. Mix on low until all ingredients are incorporated.
  • Remove the pie crust from the refrigerator and fill it with the pumpkin-chocolate mixture. Cover lightly and return to the refrigerator to set for at least 4 hours or overnight.
  • In a food processor, pulse one Cheryl's Pumpkin Chocolate Chip cookie. Place the crumbs in a plastic baggie and snip off the corner with scissors.
  • Remove the pie from the refrigerator. Ice it with the remaining frozen whipped topping. Place one Cheryl's Pumpkin Chocolate Chip cookie decoratively in the center of the pie. Holding the plastic baggie of crumbs with the hole facing downward, make a concentric ring with the cookie crumbs at the outer edge of the pie.
  • Use a sharp knife to cut the pieces before using a pie server to remove slices.