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!
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.
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!
We made this pie along with others for Thanksgiving and it was a huge hit.
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. :)
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.
Made for Recipe Group. It is very light, creamy, and fluffy. The crust holds together well and is easy to cut. Taste was just ok for me, a little too much nutmeg which I don't like very well. I would rather have a traditional pumpkin pie. We'll see how the family likes it. ...The guys love it! Thanks!
We liked this. I used chocolate Graham's and true whip instead of cool whip. Light and fluffy. Made for RECIPE GROUP. 10-14.
* 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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