No-Bake Pumpkin Pie
Ingredients:
1 ½ cups graham cracker crumbs (or gingersnap crumbs for extra flavor)
6 tablespoons butter, melted
¼ cup sugar (for the crust)
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (15 oz) can pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip), thawed
Extra whipped topping, for garnish
Ground cinnamon or nutmeg, for garnish (optional)
Instructions:
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix until the crumbs are evenly coated with butter.
Press the mixture into the bottom and up the sides of a 9-inch pie dish, making sure to pack it firmly.
Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: Make the Filling
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Beat until well combined and smooth.
Gently fold in the whipped topping until the mixture is light and fluffy.
Step 3: Assemble the Pie
Pour the pumpkin filling into the prepared graham cracker crust and smooth the top with a spatula.
Cover the pie and refrigerate for at least 4 hours, or overnight, to allow the filling to set.
Step 4: Serve
Before serving, garnish the pie with whipped topping and a sprinkle of cinnamon or nutmeg, if desired.
Slice and enjoy!