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."

Ingredients 8 h 25 m {{adjustedServings}} servings 605 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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  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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Reviews 15

  1. 15 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 ¼ teaspoon of cinnamon to the graham cracker crumbs and butter. For the filling, I used 15 oz. of my own homemade pumpkin puree. I omitted the ½ teaspoon of nutmeg and instead used 1 teaspoon of pumpkin pie spice (recipe from this site: Pumpkin Pie Spice II). After refrigerating the pie overnight, I lifted the pie out of the pan and cut it into squares. This is a different version on traditional pumpkin pie and with the tweaks I made, we enjoyed this creamy, light and fluffy treat. This was the Allrecipes Buzz Recipe Group selection for October 4, 2014 and I will definitely make it again. Thank you, luvtocook for sharing your recipe!


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 crumb crust before baking. Yum!

Sarah Jo

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't eat any more past a bite. A little under half of this sat in the fridge until I threw it out. Easy? Yes. Did we like it? Not really.