Description
A light, creamy, no-bake twist on traditional pumpkin pie made with cream cheese, pumpkin puree, whipped topping, and warm fall spices. Quick to prepare and perfect for holiday gatherings or an easy fall dessert.
Ingredients
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
1/2 cup cream cheese, softened
1/2 cup powdered sugar or erythritol for sugar-free
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tub (8 oz) whipped topping or coconut whipped cream
1 prepared graham cracker crust (regular or gluten-free)
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add the pumpkin, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and creamy.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spoon the pumpkin fluff mixture into the prepared graham cracker crust and smooth the top.
- Refrigerate the pie for at least 4 hours until fully set.
- Optional: Top with extra whipped cream and a light dusting of cinnamon before serving.
Notes
Use coconut whipped cream and vegan cream cheese for a dairy-free version.
Swap in a chocolate cookie crust for a richer flavor contrast.
Adjust sweetness using powdered erythritol or another sugar-free alternative.
Top with crushed pecans or chopped candied ginger for added texture.
Store leftovers covered in the fridge for up to 4 days.
Can be frozen for up to 1 month; thaw overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
