Pumpkin Cream Pie
No bake pumpkin cream pie is an easy dessert made with just a few ingredients. Creamy pumpkin pie filling in a graham cracker crust, this dessert is delicious any time of year.
Servings: 12 mini pies
Ingredients
- 8 ounce cream cheese, softened
- ¾ cup powdered sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 8 ounce frozen whipped topping thawed
- 12 mini graham cracker crusts or one standard graham cracker crust
Instructions
- Place the softened cream cheese in a large mixing bowl. Beat until creamy.
- Mix in the powdered sugar, pumpkin pie spice, and vanilla.
- Mix in the pumpkin puree.
- Use a spatula to fold in the thawed whipped topping. Stir until combined.
- Divide the cream cheese mixture into the graham cracker crusts. Spread the filling out in an even layer.
- Cover the pies with plastic wrap and refrigerate for at least 3 hours before serving.
Notes
- Be sure to soften the cream cheese before preparing the pie filling. This will help the filling be smooth with no lumps.
- Make sure that the whipped topping is fully thawed in the refrigerator.
- Use a knife or offset spatula to smooth out the tops of the pies.
- Use a standard graham cracker pie crust or mini crusts to make this recipe.
Nutrition
Calories: 985kcal | Carbohydrates: 125g | Protein: 11g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 31g | Cholesterol: 22mg | Sodium: 875mg | Potassium: 283mg | Fiber: 4g | Sugar: 43g | Vitamin A: 3467IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg