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Whipped Pumpkin Pie

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A delightfully light and fluffy twist on traditional pumpkin pie, featuring a creamy, whipped pumpkin filling atop a buttery graham cracker crust—no heavy baking required beyond crisping the crust.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-bake (crust baked + chilled filling)
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

6 tablespoons melted butter

8 oz cream cheese, room temperature

3/4 cup pumpkin puree

1 cup frozen whipped topping, thawed

1/2 teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press mixture into the bottom and up the sides of a 9‑inch springform pan.
  4. Bake crust for about 10 minutes until lightly browned. Allow to cool completely.
  5. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy.
  6. Add pumpkin puree and blend until fully incorporated.
  7. Gently fold in the thawed whipped topping until uniform.
  8. Stir in nutmeg and pumpkin pie spice.
  9. Pour filling into the cooled crust and smooth the top.
  10. Cover and refrigerate at least 8 hours or overnight until set.
  11. Slice and serve chilled.

Notes

  • Use gingersnap or chocolate cookie crumbs for an alternative crust flavor.
  • Increase spices like cinnamon, ginger, or cloves for a bolder pumpkin spice taste.
  • Swap whipped topping with freshly whipped cream for a homemade twist.
  • Serve in individual portions using jars or ramekins for easy customization.

Nutrition

Find it online: https://savorymomskitchen.com/whipped-pumpkin-pie/