I'm not a purist when it comes to pumpkin pie.
This creamy, no-bake pumpkin pie has your classic pureed pumpkin and pumpkin spice flavor, along with a block of cream cheese and whipped topping to make it creamy and definitely less heavy than a standard pumpkin pie.
Optionally topped with pecans and additional whipped topping, I took these two pies to a family gathering and even people who don't normally eat pumpkin pie were raving about it.
My four year old helped me make the pies and enjoyed the fruits of his labor as shown in the last photo!
Prep Notes -
Ensure your whipped topping is pre-defrosted in the refrigerator. This can take up to six (6) hours.
Soften the cream cheese at least one hour (at room temperature) prior to mixing the ingredients below.
Refrigerator time: 1 hour after mixing
Yields 2 pies and serves: Approximately 16
1- 8 oz. package cream cheese (softened)
1 - 16 oz container of Cool Whip (whipped topping)
1- 15 oz can pumpkin
1 tsp pumpkin pie spice (mine is pre-made)
½ tsp ground cinnamon
1 tsp vanilla extract
½ cup brown sugar
½ cup powdered sugar
Optional serving extras: Ready Whip or Cool Whip (for serving), Cinnamon (to sprinkle on top) and/or Chopped Pecans
In a large bowl, combine pumpkin, cream cheese, pumpkin pie spice, & cinnamon.
Add in large container of Cool Whip (or generic equivalent as I did.)
Then add vanilla extract, brown sugar, & powdered sugar.
Continue to mix ingredients thoroughly.
Spoon mixture into pie shells.
Cover & refrigerate for 1 hour.
Top pie with Cool Whip/Ready Whip for serving. Sprinkle with cinnamon & chopped pecans if desired.
I would love to see your finished products!
The original Pin for this recipe is here.
As always, thank you for reading!