Let’s start this pie with an almost no bake graham cracker crust.
With a rolling pin or in a food processor crush 1 1/2 cups (about 16 crackers) of plain graham crackers.
To your graham cracker crumbs add 1/3 cup of sugar…
1/2 teaspoon of ground cinnamon…
And 1/2 cup of melted butter.
Combine these ingredients with a spatula…
Then press your mixture into a 9 inch pie pan.
Pop your crust into a 375 degree oven for 10 minutes, then let it cool completely on your counter top.
If your guest ask go ahead and tell them that you worked all day on this crust!
While your crust is cooling let’s get our filling together!
In a bowl combine 8oz of softened cream cheese…
1 whole can of pumpkin puree…
1 1/2 cups of powdered sugar…
1 teaspoon of ground all spice…
And 1/2 teaspoon of ground cinnamon.
Whip this together with your electric mixer until it’s light and creamy!
Side note: This pumpkin filling also makes a super good dip! Just place it in a bowl and surround it with sliced apples, grapes and ginger thin cookies. My boys loved it!
Pour your pumpkin filling into the cooled graham cracker crust then place this pie into the fridge for 2 hours to set.
Pumpkin pie is just not complete without some fresh whipped cream to top it with!
Pour 1 cup of heavy whipping cream into a bowl…
Now add 1/3 cup of powdered sugar…
And 1 tablespoon of vanilla extract.
Get out your mixer and whip…
You can dollop a generous amount of whipped cream on each slice of pie, or you can do what I did and cover your entire pie with it!
Beautiful, low-key, and delicious. Everything I look for in a holiday and a pie!
- 8 oz softened cream cheese
- 15 oz pumpkin puree
- 1 1/2 cups powdered sugar
- 1 teaspoon ground all spice
- 1/2 teaspoon ground cinnamon
- 1 graham cracker crust