Description
A creamy, spiced no-bake pumpkin pie with a graham cracker crust — perfect for an easy autumn dessert.
Ingredients
- 1 (9-inch) graham cracker pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, thawed
Instructions
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Gently fold in the whipped topping until fully incorporated.
- Spoon the mixture into the graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- Slice and serve chilled. Optional: top with extra whipped cream before serving.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- This pie can be made a day in advance.
- Use homemade whipped cream if preferred.