|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 23g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This no-bake pumpkin pie will be an instant hit with friends and family! And yes, it really does take only 10 minutes to prepare the filling for this pie. It's a snap to prepare, especially if you use a "ready" graham cracker crust. Or, if you have a little more time, make a homemade graham cracker crust. Plan in advance so the pie has time to chill thoroughly. At least 2 hours are recommended.
8 ounces cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin, or squash puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 cups regular or lite frozen whipped topping, thawed (most of an 8-ounce tub)
One 9-inch graham cracker crust, purchased or homemade
Whipped topping, or sweetened whipped cream, for topping
Cinnamon sugar, for sprinkling
Gather the ingredients.
In a mixing bowl with an electric mixer, beat the cream cheese with the brown sugar, pumpkin or squash, vanilla, and spices until well fluffy and well blended.
Fold in the 2 1/2 cups whipped topping.
Spread the mixture in the graham cracker crust.
Cover and chill the pie for 2 to 3 hours before serving.
Serve with whipped topping or freshly whipped cream and sprinkle with cinnamon sugar, if desired.