Whipped Pumpkin Pie

 

Ingredients

8 h 25 m
8 servings
605 cals

Crust:

• 3 cups graham cracker crumbs
• 2/3 cup white sugar
• 3/4 cup butter, melted

Filling:

• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice

Directions

Prep:15 m
Cook:10 m
Ready In:8 h 25 m

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
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.
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.