Ingredients
15 oz pumpkin puree (pure, not pie filling)
8 oz cream cheese, softened
8 oz whipped topping, thawed
3/4 cup granulated sugar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1 graham cracker crust (9-inch)
Instructions
Beat the softened cream cheese and granulated sugar in a large bowl until smooth and free of lumps.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture and stir until fully combined.
Gently fold in the thawed whipped topping using a silicone spatula to maintain the airy texture.
Spread the filling evenly into the graham cracker crust and smooth the top with a spatula.
Refrigerate for at least 4 hours until firm and set.
Notes
Ensure the cream cheese is at room temperature to avoid lumps. Do not use pumpkin pie filling; ensure it is plain 100% pumpkin puree. Chilling for at least 4 hours is essential to ensure the pie slices perfectly.
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg