Description
Indulge in the creamy, spiced goodness of this No Bake Pumpkin Pie. With a luscious pumpkin filling on a graham cracker crust, this dessert is a perfect treat for fall gatherings or Thanksgiving.
Ingredients
Scale
Pie Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (such as Cool Whip)
Additional:
- 1 (9-inch) graham cracker pie crust
- Whipped cream for topping (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gently fold in the whipped topping until smooth and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Serve chilled, topped with additional whipped cream if desired.
Add the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until fully combined and creamy.
Notes
- For a stronger spice flavor, add an extra ½ teaspoon of pumpkin pie spice or a pinch of cinnamon and nutmeg.
- You can also use a homemade graham cracker crust or substitute with a gingersnap crust for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
