Whipped Pumpkin Pie
(Courtesy of All Recipes)
Ingredients:
**FOR THE CRUST**
3 cups graham cracker crumbs
2/3 cup white sugar
3/4 cup butter, melted
**FOR THE FILLING**
1 (8 ounce) package cream cheese, softened to room temperature
1/2 cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping thawed
1/2 tspn ground nutmeg
1/2 tspn pumpkin pie spice
Directions:
Preheat oven to 350
Combine graham crackers, 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 spring form pan
Place pan on baking sheet
Bake the crust for 10 minutes or until lightly brown and toasted
Remove from oven and allow crust to cool
Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy, about 3 minutes
Beat in pumpkin puree until completely incorporated
Fold whipped topping into the 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 spring form pan
No comments:
Post a Comment