Easy Whipped Pumpkin Pie Recipe

Name: Easy Whipped Pumpkin Pie Recipe
Total time: 8 hrs 25 mins
Ingredients: 3 cups graham cracker crumbs; 0.66666668653488 cup white sugar; 0.75 cup butter, melted; 1 (8 ounce) package cream cheese, at room temperature; 0.5 cup white sugar; 1 (15 ounce) can pumpkin puree; 1 (8 ounce) container frozen whipped topping, thawed; 0.5 teaspoon ground nutmeg; 0.5 teaspoon pumpkin pie spice

This light and airy whipped pumpkin pie is a guaranteed crowd-pleaser, even for those who aren't fans of traditional pumpkin pie. The addition of cream cheese creates a uniquely delicious flavor profile, offering a lighter, whipped texture with all the familiar pumpkin spice notes. Baked in a homemade graham cracker crust, it's the perfect holiday treat!

Total time8 hrs 25 mins
Prep time15 mins
Cook time10 mins
Yield1 9-inch pie, 8

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Servings

Ingredients

3 cups graham cracker crumbs
0.67 cup white sugar
0.75 cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
0.5 cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
0.5 teaspoon ground nutmeg
0.5 teaspoon pumpkin pie spice

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine graham cracker crumbs, 2/3 cup sugar, and melted butter. Mix thoroughly until evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Place the pan on a baking sheet.
Bake the graham cracker crust in the preheated oven for approximately 10 minutes, or until lightly browned and toasted. Remove from the oven and let the crust cool completely.
In a large bowl, use an electric mixer to beat cream cheese and 1/2 cup sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Beat in the pumpkin puree until everything is fully combined.
Gently fold the whipped topping into the pumpkin mixture. Stir in the nutmeg and pumpkin pie spice. Pour the pumpkin mixture evenly into the cooled graham cracker crust. Cover the pie securely with plastic wrap and refrigerate overnight. Before serving, carefully remove the pie from the springform pan.

Nutrition

Calories: 605 kcal
Fat Content: 38 g
Fiber Content: 3 g
Sugar Content: 47 g
Sodium Content: 532 mg
Protein Content: 5 g
Cholesterol Content: 77 mg
Carbohydrate Content: 65 g
Saturated Fat Content: 24 g
Unsaturated Fat Content: 0 g