Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 1 pre-made graham cracker crust
Instructions
- In a bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, and mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, use freshly roasted pumpkin instead of canned.
- This pie can be topped with whipped cream or caramel sauce before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg