Whipped Pumpkin Pie

With all the flavor of a traditional pumpkin pie, this whipped pumpkin pie boasts a lighter texture and a graham cracker crust.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 605 Calories

Ingredients

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can pumpkin puree
• 3 cups graham cracker crumbs
• 1 (8 ounce) package cream cheese, at room temperature
• 0.5 teaspoon ground nutmeg
• 0.5 cup white sugar
• 0.66666668653488 cup white sugar
• 0.5 teaspoon pumpkin pie spice
• 0.75 cup butter, melted

Recipe Instructions

Step 1

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

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.