This Pumpkin Cool Whip Pie is a light and creamy dessert that’s perfect for fall! With a tasty graham cracker crust and a smooth pumpkin filling, it’s sure to be a hit.
Making this pie is a breeze! Just mix, spread, and chill. I love serving it at family gatherings—it’s like a sweet pumpkin hug on a plate. 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: This makes a delicious crust! If you don’t have graham crackers, try using crushed cookies like Oreos or vanilla wafer cookies for a different flavor.
Pumpkin Puree: Make sure you choose pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices. You could also use homemade pumpkin puree if you have fresh pumpkins available.
Cream Cheese: It adds creaminess to the pie. If you’re looking for a lighter option, you can substitute with Greek yogurt or whipped mascarpone cheese instead of cream cheese.
Cool Whip: This keeps the pie light and fluffy. For a healthier option, you might use whipped coconut cream or make your own whipped cream from heavy cream.
How Do I Achieve the Perfect Creamy Filling?
The key to a smooth and creamy filling is in the mixing. Start by beating the cream cheese until it’s really smooth before adding any other ingredients. This avoids lumps. Follow these steps for the best results:
- Beat the cream cheese until creamy and smooth, about 1-2 minutes.
- Add powdered sugar gradually. Mixing it in helps prevent it from clumping.
- Add pumpkin puree and spices. Beat until well combined and smooth—this is where the flavor begins!
- Gently fold in the Cool Whip at the end to keep the mixture fluffy. Use a spatula and motion from the bottom up.
Don’t rush this step—taking your time will give you that light, airy texture everyone loves!
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 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 (8 oz) tub Cool Whip, thawed
For Topping:
- Additional Cool Whip for topping
- Ground cinnamon or nutmeg for garnish (optional)
How Much Time Will You Need?
This delicious pie takes about 20 minutes to prepare and then needs at least 4 hours to chill in the refrigerator. If you can let it chill overnight, even better! That way, all the flavors meld perfectly together. It’s mostly hands-off time, so grab a cup of tea while it sets!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. This is your crust! Place it in the refrigerator to chill while you prepare the filling.
2. Prepare the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add in the powdered sugar and vanilla extract, mixing until everything is combined well.
3. Add Pumpkin and Spices:
Next, add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the cream cheese mixture. Beat until the filling is smooth and creamy. This is where that delicious pumpkin flavor comes in!
4. Fold in the Cool Whip:
Now it’s time to fold in the Cool Whip. Gently add the thawed Cool Whip to the pumpkin mixture, and use a spatula to carefully fold it in until you no longer see any white streaks. This keeps the filling nice and light and fluffy!
5. Layer the Filling:
Spread about two-thirds of the pumpkin mixture into the chilled crust. Then, if you like, you can gently mix the remaining mixture with a little more Cool Whip for a lighter layer before spreading it on top of the first layer. No need to rush, just take your time to get it nice and even!
6. Top and Chill:
Finish off by topping the pie with a generous layer of additional Cool Whip. If you want, sprinkle a little ground cinnamon or nutmeg on top for a lovely finish. Cover the pie with plastic wrap and refrigerate for at least 4 hours but letting it sit overnight is best!
7. Serve and Enjoy:
When you’re ready to serve, slice the pie into pieces and enjoy this creamy and fluffy pumpkin dessert with friends and family. It’s the perfect seasonal treat that everyone will love!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use a premade pie crust or make a cookie crust with crushed Oreos or another favorite cookie. Just ensure it’s firm enough to hold the filling.
Can I Make This Pie Dairy-Free?
Yes, you can! Substitute the cream cheese with a dairy-free cream cheese alternative, and use coconut whipped topping instead of Cool Whip for a delicious dairy-free version.
How Long Will Leftovers Last?
Leftover pie can be stored in the refrigerator for up to 3 days. Just make sure it’s covered with plastic wrap or in an airtight container to keep it fresh. Enjoy it cold straight from the fridge!
Can I Freeze the Pumpkin Cool Whip Pie?
While it’s not recommended to freeze the entire pie due to the Cool Whip texture, you can freeze individual slices. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving.
