Pumpkin Cream Pie
This Pumpkin Cream Pie is a no-bake dessert that’s creamy, spiced, and perfect for any occasion. Its smooth pumpkin filling and whipped topping make it a standout treat!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Filling:
- 1 8-ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree not pumpkin pie mix
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 8-ounce container whipped topping, thawed
- For Topping:
- Whipped cream or whipped topping
- Ground cinnamon or nutmeg optional
Instructions
- Make the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 1 hour to set.
- Prepare the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well blended.
- Gently fold in the whipped topping until the mixture is smooth and fluffy.
- Assemble the Pie:
- Spoon the filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until firm.