Ingredients
Scale
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 (8 oz) container whipped topping (thawed, like Cool Whip)
- Additional whipped topping (for serving, optional)
- Ground cinnamon (for garnish, optional)
Instructions
- Prepare the Crust: If using a homemade graham cracker crust, make sure it’s cooled. A store-bought crust can go directly into the pan.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue mixing until fully combined.
- Add Pumpkin and Spices: Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix until smooth and well combined.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin mixture until no streaks remain, being careful not to deflate the mixture.
- Fill the Crust: Spoon the pumpkin fluff mixture into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill: Refrigerate the pie for at least 2 hours to let it set before serving.
- Serve: Top with additional whipped topping and a sprinkle of ground cinnamon before slicing and serving.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
Nutrition
- Calories: 250 kcal
- Fat: 14g
- Carbohydrates: 30g
- Protein: 2g