This pumpkin pie has a beautiful light whipping. Even though he dislikes traditional pumpkin pie, my husband adores the version I came up with. The cream cheese offers a great flavor with a light, whipped texture that tastes like classic pie. A homemade graham cracker crust is used to make it.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 cups graham cracker crumbs
- ⅔ cup white sugar
- ¾ cup butter, melted
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) container frozen whipped topping, thawed
- ½ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
Instructions
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 605 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 24 g |
| Sodium | 532 mg |
| Sugars | 47 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
The filling is very creamy, so you can modify this recipe into Pumpkin Tiramisu by adding cookies instead of crust. Impress your guests this Thanksgiving!
Haven’t even tried it yet as I trust it will be good, but I would have really loved to know at the start of the recipe that this would take all night to refrigerate and cool.
This was amazing! But the quantity of graham cracker crumbs for the crust seemed way off. It called for three cups, After I created a crust I had almost enough for two more pies.
This was delicious! I did decrease the amount of sugar in the crust by 1/3 and it was plenty sweet. Added 1/2 tsp of pumpkin pie spice to the recipe. The entire family absolutely loved it! You can try a drizzle of real maple syrup for added sweet if you want.
Only change I made was eliminating the nutmeg and increasing the pumpkin pie spice a bit. It was ok, but nothing special.
For a 10″ springform pan, double the ingredients plus 2tsps of cinnamon, 1tsp ginger, 1/2 tsp freshly grated nutmeg and 1/4 tsp grd. cloves. I pulsed 1 box of gingersnaps, added 12 Tbsps of melted butter (could use a couple of tablespoons less up to 3) and 1/2c of sugar and baked it for 10 mins. I also used extra creamy whipped topping (×2 – 8 Oz containers). The batter was to die for! I could have eaten the whole bowl by itself. Thank you so much for posting this simple and easily adjustable pie recipe @luvtobake!
For a 10″ springform pan, double the ingredients plus 2tsps of cinnamon, 1tsp ginger, 1/2 tsp freshly grated nutmeg and 1/4 tsp grd. cloves. I pulsed 1 box of gingersnaps, added 12 Tbsps of melted butter (could use a couple of tablespoons less up to 3) and 1/2c of sugar and baked it for 10 mins. I also used extra creamy whipped topping (×2 – 8 Oz containers). The batter was to die for! I could have eaten the whole bowl by itself. Thank you so much for posting this simple and easily adjustable pie recipe @luvtobake!
This pumpkin chiffon pie was a huge success! My first attempt at making my own graham cracker crust and it won’t be my last! The recipe was so easy to follow and so delicious. We loved that it was in the springform pan instead of the traditional pie plate. Worth every calorie!
This is my pumpkin pie from now on! I used a Diamond walnut pie crust, but I followed the rest of the recipe exactly. The pie is light and creamy, and the pumpkin and spice flavors are wonderful.
Easy to make and delicious. It was a big hit on Thanksgiving!
Great alternative to traditional pumpkin pie. Hubby likes graham cracker crust so this was a delicious choice.
I followed other reviewers idea to omit nutmeg, add extra pumpkin spice, and add cinnamon to pie and crust. It came out great. Next time I might use about half the whipped topping so it’s a little less ‘light’. The pie and crust didn’t really stick together very well, they were like 2 separate pieces. I really liked it, but giving 4 stars due to all the changes to original recipe.
Success!! I made it for Thanksgiving and for my coworkers, so I used a 9×13 glass pan and an 8×8 and doubled the recipe. I used less whip cream and more cream cheese, though — went with ¾ bucket of cool whip and 2-1/2 cream cheese. I made my own pumpkin pie spice with a ¼ tsp of nutmeg, a half teaspoon of cinnamon and I ground 3 whole cloves.The office “guinea pigs” approve and so do I!
Ok, I am with Weight Watchers and what I did was I reduced the sugar by adding 1 package of Vanilla sugar free instant pudding. It was darn good. I made it for my husband on Friday and by Sunday he had eaten the whole pie! With the points system it is quiet reasonable and allows us to indulge. We loved the recipe!
Wow, this is an amazing recipe. While I was making it, I kept thinking “I’m missing something,” but I stuck to the recipe and it was perfect. My whole family loved it. I’m not a pumpkin pie lover – this is in between a cheesecake and a pie, but much lighter and fluffier. All the flavor without the density that’s sometimes just too much. And the crust…oh the crust! Amazing!
Not sure why, but mine didn’t taste right – it was not enough pumpkin flavour and the texture was weird. Won’t make this again.
Tasty cookie.. I added a bit more strawberry and a few chocolate chips in a small batch if them and they tasted alot like chocolate dipped strawberries.
I made this for Thanksgiving this year instead of the regular pumpkin pie. We loved it and will make it again. Nice, light, pumpkin flavor. I used real whip cream.
Very good flavor in the pie and crust. Be sure to shape the crust and not let it get too thick in the corners.
I made this, exactly as written, for Thanksgiving. It was a big hit, I’ll be making it again.
Yummy!! I made it sugar free and it was delicious! I made a great mistake. When I opened the canned pumpkin there was this very thick orange stuff sitting there instead of the pretty pourable pumpkin that I’m used to. I had picked up pure pumpkin instead. Well, it made it taste almost like pumpkin pie! Scrumptious! I put in 1 tsp of pumpkin pie spice and a 1/2 tsp of cinnamon like people suggested. I used 2 tsp of a sugar substitute with the cream cheese and used sugar free Cool Whip. For the crust I used “Ridiculously Easy Chocolate Pie Crust” from “Chocolate Covered Katie”. 1/2 C nuts ( I used pecans), 1/2 C coconut, 8 dates, and 3 Tb. chocolate. Mix in food processor and press into pie pan. I doubled the recipe and added in some of the spices from the pie.