This easy pumpkin pie recipe is worth the extra few minutes it takes compared to grabbing a frozen pie at the store.
Whipped Pumpkin Pie
You should cool it the same way you would a classic cheesecake , in a turned off oven with the door propped open for an hour.
Recipe Summary Whipped Pumpkin Pie
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.Ingredients | Pumpkin Pie Recipe From Scratch With Fresh Pumpkin
3 cups graham cracker crumbs
⅔ cup white sugar
¾ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Info | Pumpkin Pie Recipe From Scratch With Fresh Pumpkin
prep:
15 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
8
Yield:
1 9-inch pie
