Pumpkin pies are so yummy and such an epic part of the Fall season. But, sometimes you just want to whip up something easy and quick. This pie is great to bring to a party or serve up for a weekend dessert. It took ten minutes, start to finish, and I was really happy with how it turned out.
I am not a huge fan of using pumpkin pie filling, it's loaded with sugar and takes away the earthy taste if pumpkin. So, I typically lean towards using Libby's pure pumpkin in a can and spicing it up with pumpkin pie spice and cinnamon.
Fluffy No-Bake Pumpkin Pie
I am not a huge fan of using pumpkin pie filling, it's loaded with sugar and takes away the earthy taste if pumpkin. So, I typically lean towards using Libby's pure pumpkin in a can and spicing it up with pumpkin pie spice and cinnamon.
Fluffy No-Bake Pumpkin Pie
Ingredients:
1 premade graham cracker crust
1 15 oz pure pumpkin can
1 8 oz. container of cool whip
1 tsp cinnamon
1 tsp pumpkin pie spice
8 oz package of cream cheese (room temperature)
Directions:
In a small mixing bowl, mix the cream cheese until it is fluffy.
Add in the cinnamon and the pumpkin pie spice.
Fold the cool whip into the mixture, it will be a bizarre color so don't worry!
Pour into the pie crust.
Place in the refrigerator for at least 2 hours before serving.
Top with dollop of whip cream and dash of cinnamon.
Enjoy!
Happy baking,
Happy baking,
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