"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Whipped Pumpkin Pie Recipe

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This recipe for Whipped Pumpkin Pie, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3 cups graham cracker crumbs
2/3 cup white sugar
3/4 cup butter, melted

Filling: 1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
Cool Whip Whipped Topping Regular
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

 

 

 

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