This Pumpkin Cool Whip Pie is a fun treat that brings together creamy pumpkin flavor and fluffy Cool Whip. It’s perfect for fall gatherings and incredibly easy to make!
I love how no baking is required! Just mix, chill, and enjoy. Plus, it’s a great way to sneak some pumpkin into your day without a fuss. Who can resist a slice? 🥧
Key Ingredients & Substitutions
Graham crackers: The base of this pie is the graham cracker crust. If you’re out of graham crackers, you could use Oreo cookies or digestive biscuits for a different flavor twist.
Pumpkin puree: Canned pumpkin puree is super convenient. However, you can also make your own using cooked and pureed fresh pumpkin if you prefer that option!
Cream cheese: This gives the pie its creamy texture. If you’re looking for a lighter option, consider using Greek yogurt instead. It also adds a fun tang!
Cool Whip: For a healthier alternative, try using homemade whipped cream. Just whip up heavy cream with some sugar and vanilla until it forms peaks.
How Do I Make a Crust That Holds Up?
The graham cracker crust is key to supporting the filling. Here’s how to make it sturdy:
- Mix the graham cracker crumbs with sugar and melted butter until well combined. The mixture should feel a bit like wet sand.
- Press it firmly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to pack it down well.
- Bake it for 8-10 minutes and let it cool completely before adding the filling. This ensures a nice crunch and helps prevent sogginess!
How to Make Pumpkin Cool Whip Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container Cool Whip, thawed
For the Topping:
- Extra Cool Whip for topping
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This delightful Pumpkin Cool Whip Pie takes about 20 minutes to prepare. You’ll need around 4 hours to chill in the fridge, or even overnight if you want to make it ahead of time. It’s simple and perfect for any occasion!
Step-by-Step Instructions:
1. Make the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. It should feel like wet sand.
Next, press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Make sure it’s packed tightly so it holds together!
Now, bake the crust in the preheated oven for 8-10 minutes, or until it’s set and a bit golden. Once done, take it out and let it cool completely.
2. Prepare the Pumpkin Filling:
In a large mixing bowl, start by beating the softened cream cheese until it’s smooth and creamy. This will take just a minute or two with a hand mixer.
Then, add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Mix everything together until well combined. It should smell wonderful!
Next, add the powdered sugar and vanilla extract, mixing until it’s all smooth. This filling is going to be so delicious!
3. Fold in the Cool Whip:
Gently fold in the thawed Cool Whip into the pumpkin mixture. Be careful not to over-mix—just stir until everything is light and fluffy. This will give your pie that lovely airy texture.
4. Assemble and Chill:
Spoon the pumpkin filling into the cooled graham cracker crust and spread it out evenly. Now comes the best part—cover the pie and pop it in the refrigerator for at least 4 hours, or overnight if you can wait that long. This allows it to set perfectly!
5. Serve and Enjoy:
Before serving, top the pie with extra Cool Whip and sprinkle a little ground cinnamon or pumpkin pie spice on top for that extra flair. Slice it up, serve chilled, and enjoy every creamy, pumpkin-flavored bite!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo crust or a pre-made pie crust. Both will offer a delightful twist to the flavor and texture of the pie.
How Can I Store Leftovers?
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to keep it fresh!
Can I Make This Pie Without Cream Cheese?
Yes! If you want a lighter version, try replacing the cream cheese with a combination of Greek yogurt and a bit of sweetener for creaminess without the added fat.
What Should I Do if the Pie Is Too Soft?
If your pie isn’t setting as much as you’d like, try chilling it for a longer time. You can also add a bit of powdered sugar to the filling during mixing for extra thickness. Just be sure to refrigerate it for at least 6-8 hours for the best results!
