Recipe by luvtobake
"This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust."
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graham cracker crumbs
1 (8 ounce) package
cream cheese, at room temperature
1 (15 ounce) can
1 (8 ounce) container
frozen whipped topping, thawed
pumpkin pie spice
I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. When making the crust, I added ¼ teaspoon of cinnamon to the graham cracker crumbs and butter. For the filling, I used 15 oz. of my own homemade pumpkin puree. I omitted the ½ teaspoon of nutmeg and instead used 1 teaspoon of pumpkin pie spice (recipe from this site: Pumpkin Pie Spice II). After refrigerating the pie overnight, I lifted the pie out of the pan and cut it into squares. This is a different version on traditional pumpkin pie and with the tweaks I made, we enjoyed this creamy, light and fluffy treat. This was the Allrecipes Buzz Recipe Group selection for October 4, 2014 and I will definitely make it again. Thank you, luvtocook for sharing your recipe!
For this recipe, I used Extra Creamy Cool Whip and I omitted the nutmeg and increased the pumpkin pie spice to a full teaspoon. The kids thought this pie was fantastic........the grownups wouldn't eat any more past a bite. A little under half of this sat in the fridge until I threw it out. Easy? Yes. Did we like it? Not really.
I made this for recipe group. I omitted the nutmeg and added 1/2 tsp cinnamon instead, since we are not huge nutmeg fans. I also mixed cinnamon and pumpkin pie spice into the graham cracker crumb crust before baking. Yum!
Recipe Group Selection: 04, October 2014 ~ I made the pie portion as directed, but used a store bought graham cracker crust. It is light and fluffy with good flavor. It also cuts and plates very nicely so it would work well for company.
Recipe Group Selection 10/4/2014 – I’m not a fan of nutmeg so I substituted cinnamon for the nutmeg, but other than that I followed the recipe exactly. I always use the back of a metal measuring up to shape the graham crust and you will find the crust holds up beautifully. The pie is light and creamy, perfect for after a heavy meal.
We made this pie along with others for Thanksgiving and it was a huge hit.
Super easy, I used low-fat cream cheese and cut the sugar down to 1/3. Our friends loved it. I does need overnight to firm up, I made it in the morning and it was okay but not as firm as I would have liked it.
Made this for Recipe Group...Everyone really enjoyed this pie! I am only giving it 4 stars b/c I changed up the spices a bit (after reading the other reviews) by reducing the nutmeg by half and adding about 3/4 tsp. cinnamon. I used a prepared graham cracker crust, which worked great for this and sprinkled a bit more cinnamon on top. We thought the flavor was nice and light. I would make this again! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 338
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