Description
A creamy and delicious no-bake pumpkin pie that combines pumpkin purée with cream cheese and whipped topping, all resting on a graham cracker crust. Perfect for an easy and festive dessert, especially during Thanksgiving.
Ingredients
Scale
Pie Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 (15 oz) can pumpkin purée
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping, like Cool Whip
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy, removing any lumps.
- Add Pumpkin and Spices: Add the pumpkin purée, granulated sugar, pumpkin pie spice, ground cinnamon, and vanilla extract to the bowl. Beat everything together until fully combined and creamy.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin and cream cheese mixture until the filling is light and fluffy. Be careful not to overmix.
- Fill the Pie Crust: Spoon the creamy filling into the graham cracker crust, smoothing the top evenly with a spatula.
- Chill the Pie: Cover the pie and refrigerate for at least 4 hours, allowing it to set properly.
- Serve: Serve the pie chilled. Optionally, add extra whipped topping or garnish with chopped pecans or a sprinkle of cinnamon before serving.
Notes
- For a homemade touch, make your own graham cracker crust.
- You can add chopped pecans or a sprinkle of cinnamon on top for added texture and flavor.
