What You'll Need
Ingredients
1 pkg (8 oz.) cream cheese, softened- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp pumpkin pie spice
- 1 tub (8 oz.) whipped topping, thawed and divided
- 1 graham cracker pie crust (6 oz.)
Equipment
- Large mixing bowl
- Electric mixer
- Pie tin
- Spoon
- Knife
Directions
1. Using an electric mixer on medium, blend together the cream cheese, pumpkin, sugar and pumpkin pie spice in a large mixing bowl.
2. Once the mixture is creamy, stop blending it and stir in two and a half cups of the whipped topping. Leave the rest of the whipped topping in the refrigerator to serve with the cheesecake.
3. Place the graham cracker pie crust into a pie tin. Transfer the mixture into the pie crust, then use a spoon to even out the top of the pie.
4. Refrigerate the pie for at least three hours, preferably overnight to let it fully set. Cut the pie into slices and serve with whipped topping.
Tips
- For a healthier version of this recipe, substitute a reduced-fat graham cracker pie crust, a sugar substitute, low-calorie cream cheese and a fat-free whipped topping.
- For a delicious pie topping, whip together heavy cream and maple syrup to create maple whipped cream.
Enjoy!