Whipped Pumpkin Pie

Whipped Pumpkin Pie

luvtobake 0

"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."


8 h 25 m servings 605 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.
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Your rating



  1. 16 Ratings


I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. When making the crust, I added ΒΌ teaspoon of cinnamon to the graham cracker crumbs and butter. For...

I made this for recipe group. I omitted the nutmeg and added 1/2 tsp cinnamon instead, since we are not huge nutmeg fans. I also mixed cinnamon and pumpkin pie spice into the graham cracker crum...

For this recipe, I used Extra Creamy Cool Whip and I omitted the nutmeg and increased the pumpkin pie spice to a full teaspoon. The kids thought this pie was fantastic........the grownups wouldn...

Recipe Group Selection: 04, October 2014 ~ I made the pie portion as directed, but used a store bought graham cracker crust. It is light and fluffy with good flavor. It also cuts and plates v...

Made this for Recipe Group...Everyone really enjoyed this pie! I am only giving it 4 stars b/c I changed up the spices a bit (after reading the other reviews) by reducing the nutmeg by half and ...

Recipe Group Selection 10/4/2014 – I’m not a fan of nutmeg so I substituted cinnamon for the nutmeg, but other than that I followed the recipe exactly. I always use the back of a metal measurin...

We made this pie along with others for Thanksgiving and it was a huge hit.

Super easy, I used low-fat cream cheese and cut the sugar down to 1/3. Our friends loved it. I does need overnight to firm up, I made it in the morning and it was okay but not as firm as I would...

Made for Recipe Group. It is very light, creamy, and fluffy. The crust holds together well and is easy to cut. Taste was just ok for me, a little too much nutmeg which I don't like very well. I ...