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Whipped Pumpkin Pie
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
505 minutes
Lighter textured whipped pumpkin pie with graham cracker crust offers traditional pumpkin pie flavor.
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
Instructions:
  • Heat your oven to 350°F (175°C).
  • In a mixing bowl, blend graham cracker crumbs, 2/3 cup sugar, and melted butter until evenly moistened. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Set the pan on a baking sheet.
  • Place the crust in the preheated oven and bake until golden brown and toasted, for around 10 minutes. Then, take it out of the oven and let it cool.
  • In a large bowl, use an electric mixer to combine cream cheese and 1/2 cup sugar until light and fluffy (2 to 3 minutes). Mix in pumpkin puree until fully incorporated.
  • Gently fold whipped topping into pumpkin mixture, then stir in nutmeg and pumpkin pie spice. Pour the flavorful pumpkin mixture into the graham cracker crust, cover with plastic wrap, and chill overnight. Finally, delicately release the pie from the springform pan.

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