This Pumpkin Cool Whip Pie is a light and creamy dessert that packs all the autumn flavors we love. With a buttery crust and fluffy pumpkin filling, it’s super easy to whip up!
Honestly, this pie is like a hug from fall! I love serving it chilled, especially after a big meal. It disappears fast, so make sure to grab a slice while you can! 🎃
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your pie crust. If you’re looking for a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with a bit of sugar and butter for a different flavor.
Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you’re in a pinch, you can make homemade puree by roasting and blending fresh pumpkin.
Cream cheese: This adds richness to the filling. If you’re aiming for a lighter version, try using Greek yogurt or whipped cream cheese as a substitute.
Cool Whip: This creates a fluffy topping. For a healthier alternative, you could use homemade whipped cream by beating heavy cream with some sugar until stiff peaks form.
How Do You Get the Perfect Pumpkin Mixture?
To ensure your pumpkin filling is smooth and creamy, start by beating the softened cream cheese thoroughly. This step is key! Once smooth, gradually add in the pumpkin and other ingredients. Here are some tips:
- Always soften your cream cheese well; this avoids lumps in the filling.
- Mix the pumpkin and spices thoroughly to ensure even flavor distribution.
- Be careful when folding in the Cool Whip; use gentle motions to keep that airy texture.
How to Make Pumpkin Cool Whip Pie
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
For The Filling:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- 1 (8 oz) container Cool Whip, thawed (divided)
For Garnish:
- Ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delightful dessert takes about 20 minutes to prepare, followed by at least 4 hours of chilling time in the fridge. So, in total, you’re looking at about 4 hours and 20 minutes before you can dig in—worth the wait for such a delicious pie!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir everything together until the mixture looks like wet sand. This is your crust mixture!
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Make sure it’s evenly distributed. Now, place the crust in the refrigerator to chill while you make the filling.
2. Make the Pumpkin Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. This will take about a minute.
Next, add in the pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, optional cloves, and vanilla extract. Mix all these ingredients until they’re fully combined and smooth. You’ll want to scrape down the sides of the bowl occasionally to mix everything well.
3. Fold in Cool Whip:
Now, gently fold in half of the Cool Whip into the pumpkin mixture. Use a spatula and be careful not to deflate the whipped cream too much; you want to keep that fluffiness!
4. Assemble the Pie:
Once the filling is ready, spoon it into the chilled crust and spread it evenly. Make sure to smooth out the top for a nice appearance.
Spread the remaining Cool Whip over the top of the pumpkin filling to create a lovely fluffy topping.
5. Chill and Garnish:
Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours (or overnight if you prefer). This helps the flavors meld together and allows the filling to set properly.
When ready to serve, sprinkle a bit of ground cinnamon or pumpkin pie spice on top for a dash of extra flavor and a pretty finish!
6. Serve and Enjoy!
Slice the pie and serve it cold. Enjoy this delicious, creamy Pumpkin Cool Whip Pie with friends and family!
Can I Make This Pie Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free cookies or crushed nuts mixed with melted butter to create a gluten-free crust.
How Long Can I Store Leftovers?
Leftover pumpkin pie can be stored in the refrigerator for up to 3 days. Just make sure to cover it well with plastic wrap or foil to keep it fresh!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Roast a small pumpkin, scoop out the flesh, and blend it until smooth to make homemade pumpkin puree. Just be sure to drain any excess moisture before mixing it with other ingredients.
What’s the Best Way to Thaw Cool Whip?
For best results, thaw Cool Whip in the refrigerator for a few hours or overnight before using it in your pie. If you’re short on time, you can thaw it on the counter for about 30 minutes, but keep an eye on it to avoid melting!