Description
This easy no-bake pumpkin pie creates a moment of gentle connection in the kitchen. With its dual-layered approach of a silky cream cheese base and a spiced pumpkin velvet topping, all nestled in convenient graham cracker crusts, it is the perfect make-ahead dessert for autumn gatherings. It combines the tang of cream cheese with warming notes of cinnamon, nutmeg, and ginger for a stress-free, decadent, and comforting treat that celebrates the simple joy of sharing a homemade dessert with those you love.
Ingredients
16 ounces frozen whipped topping, defrosted
16 ounces cream cheese, softened
2 cups pumpkin puree
1 cup white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 pre-made graham cracker crusts (9-inch each)
Instructions
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Fold in half of the defrosted whipped topping until well combined to create your base.
In a separate medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, and ginger.
Fold the remaining half of the whipped topping into the pumpkin mixture until smooth.
Spread half of the cream cheese mixture into the bottom of each graham cracker crust.
Evenly layer the pumpkin mixture over the cream cheese layer in each crust.
Refrigerate the pies for at least 4 hours, or until set and firm.
Slice and serve chilled.
Notes
Ensure the cream cheese is fully softened at room temperature before mixing to prevent lumps. You can garnish with extra cinnamon or a dollop of fresh whipped cream before serving. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg