Search thousands of recipes reviewed by home cooks like you.

Whipped Pumpkin Pie

Whipped Pumpkin Pie

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 25 m
luvtobake

luvtobake

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

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

Add to list

Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Linda
0

Linda

12/4/2013

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

More reviews

Similar recipes

ADVERTISEMENT