This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Ingredients
- graham cracker crumbs: 3 cups
- white sugar: 0.66667 cup
- butter: 0.75 cup (melted)
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- white sugar: 0.5 cup
- pumpkin puree: 1 can (15 ounce can)
- frozen whipped topping: 1 container (8 ounce container, thawed)
- ground nutmeg: 0.5 tsp
- pumpkin pie spice: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
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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.
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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.
