Name: Whipped Pumpkin Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Graham cracker crumbs - 3 cups; White sugar - ⅔ cup; Butter, melted - ¾ cup; Cream cheese, at room temperature - 1 (8 ounce) package; White sugar - ½ cup; Pumpkin Puree - 1 (15 ounce) can; Frozen whipped topping, thawed - 1 (8 ounce) container; Ground nutmeg - ½ teaspoon; Pumpkin pie spice - ½ teaspoon

Ingredients for - Whipped Pumpkin Pie

1. Graham cracker crumbs 3 cups

2. White sugar ⅔ cup

3. Butter, melted ¾ cup

4. Cream cheese, at room temperature 1 (8 ounce) package

5. White sugar ½ cup

6. Pumpkin Puree 1 (15 ounce) can

7. Frozen whipped topping, thawed 1 (8 ounce) container

8. Ground nutmeg ½ teaspoon

9. Pumpkin pie spice ½ teaspoon

How to cook deliciously - Whipped Pumpkin Pie

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.

4 . Stage

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.

5 . Stage

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.