Everyday Meals

Whipped Pumpkin Pie

Ingredients

  • 3 cups graham cracker crumbs
  • ⅔ cup white sugar
  • ¾ cup butter, melted
  • 1 (8 ounce) package cream cheese, at room temperature
  • ½ cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) container frozen whipped topping, thawed
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.

  • Step 3

    Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.

  • Step 4

    Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.

  • Step 5

    Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

  • Tip

    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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