Ingredients
1 premade graham cracker crust (or make your own with 1 ½ cups crushed graham crackers + 6 tbsp melted butter + ¼ cup sugar)
8 oz cream cheese, softened
1 cup pumpkin puree
1 cup whipped topping (like whipped cream)
½ cup sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Whipped cream, for topping
Pinch of cinnamon or nutmeg for garnish
Instructions
Prepare Filling – In a bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger. Mix until well combined.
Fold in Whipped Cream – Gently fold in whipped topping until mixture is fluffy and evenly blended.
Assemble Pie – Spoon filling into graham cracker crust. Smooth the top with a spatula.
Chill – Refrigerate for at least 4 hours, or overnight, until firm.
Serve – Top with whipped cream and a sprinkle of cinnamon or nutmeg. Slice and enjoy.
Notes
Chill overnight for best texture. Use softened cream cheese for a smooth filling. Gently fold in whipped cream to keep the pie airy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg