Description
Indulge in the creamy, spiced goodness of this No Bake Pumpkin Pie. With a luscious pumpkin filling nestled in a graham cracker crust, this dessert is a perfect treat for any occasion.
Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 1 (15-ounce) can pumpkin purée
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (like Cool Whip)
- Additional whipped topping for garnish (optional)
Graham Cracker Crust:
Pumpkin Filling:
Instructions
- In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, granulated sugar, pumpkin pie spice, cinnamon, and vanilla extract. Beat until fully combined and creamy.
- Gently fold in the whipped topping until the mixture is light and fluffy. Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until set. Garnish with additional whipped topping before serving, if desired.
Notes
- For a stronger spice flavor, add a pinch of nutmeg or ginger.
- You can also use a chocolate cookie crust for a twist.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
