No-Bake Pumpkin Cream Pie

A no- bake pumpkin pie with a homemade graham cracker crust.

This recipe contains XXXXXXXXXXXXXXXXXXX, graham cracker crumbs, cinnamon, sugar, butter, XXXXXXXXXXXXXXXXXXXX, XXXXXXXXXXXXXXXXXXXX, sugar, cream cheese, butter, vanilla extract, pumpkin spice, pumpkin, whipping cream, whipped topping

8 Servings

Prep time: 1 hr +

Cook time: 10 min

Ingredients:

• FOR THE CRUST
• 1 1/2 cup(s) graham cracker crumbs
• 1/8 tsp. cinnamon
• 1/4 cup(s) sugar
• 1/3 cup(s) butter, softened
• FOR THE PIE
• 1 pie crust (recipe above)
• 1 1/2 cup(s) sugar
• 1 pkg(s) 8oz. cream cheese, softened
• 4 tbsp. butter, softened
• 1 tbsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 1 can(s) 15oz. pumpkin, canned
• 1 cup(s) heavy whipping cream
• 1 pkg(s) 8oz. whipped cream for topping (optional)

Instructions:

• 1. FOR THE PIE CRUST: Preheat oven to 375°F. Generously grease a 9-inch oven-proof glass pie plate. Combine crumbs, cinnamon and sugar in small mixing bowl. Blend butter into mixture. Press firmly against sides and bottom of prepared pie plate. Bake 8 to 10 minutes, until edges are slightly brown.
• 2. FOR THE PIE: Beat together confectioners' sugar, cream cheese, butter, vanilla and pumpkin pie spice in large mixing bowl at medium speed, 1 to 2 minutes until fluffy. Add pumpkin; blend well. Spoon into pie crust. Chill overnight. Serve with whipped cream, as desired.