Description
A delicious no-bake pumpkin cream pie topped with Cool Whip and festive sprinkles.
Ingredients
Scale
- 1 batch Graham cracker crust
- 8 oz. Cream cheese (Plain, Full fat)
- 1 cup Powdered sugar (Sifted)
- 1 can Pumpkin puree (15 oz. can)
- 1–2 tsp Pumpkin pie spice (Adjust according to your preference)
- 2 cups Cool Whip (Full fat)
- Orange gel food coloring (Optional)
- 2 cups Cool Whip
- 2 tsp White sprinkles
Instructions
- Prepare the graham cracker crust and keep aside.
- In a medium sized mixing bowl, add cream cheese and powdered sugar and mix until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until combined.
- Fold in the Cool Whip gently with a spatula until mixture is fluffy and creamy.
- Mix in a little orange food coloring if you want a more vibrant color (optional).
- Spread this mixture into the prepared graham cracker crust.
- Chill in the fridge for 6 hours or overnight until it’s partially set.
- Prior to serving, fill a piping bag with Cool Whip and attach the large star tip (Wilton tip 1M).
- Pipe stars along the outer edges of the pie.
- Toss some sprinkles in the center and enjoy.
Notes
- For a richer flavor, allow the pie to set overnight before serving.
- You can adjust the amount of pumpkin pie spice according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg