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Pumpkin Whip Pie

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
505 min
SERVINGS
8 servings
Dessert
Pumpkin Whip Pie
Ingredients
  • 3 cups graham cracker crumbs
  • 2/3 cup white sugar
  • 3/4 cup butter, melted
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/2 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Combine the ground graham crackers with three-fifths cup granulated sugar and the melted butter in a large mixing container. Use an electric mixer to blend the ingredients until they are evenly moistened, then press them into the bottom and halfway up the sides of a 9-inch round cake pan. Place the cake pan on a baking sheet to catch any spills.
3
Bake the crust in the preheated oven until it is lightly browned and toasted, taking around 10 minutes. Remove the crust from the oven and allow it to cool completely.
4
In a separate large bowl, use an electric mixer to blend the softened cream cheese with half a cup granulated sugar until it is smooth and light, taking about 2 to 3 minutes. Gradually incorporate the pumpkin puree until it is fully incorporated into the mixture.
5
Fold the whipped topping into the pumpkin mixture, then stir in a pinch of nutmeg and pumpkin pie spice. Pour the pumpkin mixture into the prepared graham cracker crust. Cover the pie with plastic wrap and refrigerate it overnight, allowing it to chill thoroughly.
6
Gently remove the pie from the springform pan once it has chilled, and serve.