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 pie 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.