1 (8 oz.) package cream cheese, softened
1 cup canned 100% pumpkin (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 tsp. pumpkin pie spice
1 (8 oz.) container frozen non-dairy whipped topping, thawed
1 graham cracker ready-made pie crust *see note below* (6 oz. size)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spoon pumpkin mixture into prepared crust. Refrigerate 3 hours or overnight. Serve with a dollop of whipped topping or whipped cream. If desired, garnish with candy corn or candy pumpkins. Store any leftovers in refrigerator.
Makes 8 servings.
*Note: I made a homemade graham cracker crust, and used a tart dish to place it in, then poured the whipped pumpkin cheesecake mixture into that. I like the idea of using my own baking dish for a prettier presentation than the store bought ready-made crust in an aluminum foil pie pan.
Homemade Graham Cracker Crust Recipe
1-1/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp. (3/4 stick/3oz/85g) unsalted butter or margarine, melted
Combine all ingredients, mix well. Press firmly into 9-inch pie or tart plate. Bake at 375ºF (190°C) for 6 to 9 minutes or until edges are brown. Let crust cool completely before filling.
Makes 1 (9-inch) graham cracker pie crust.
Photograph taken by Diana Baker Woodall© 2002
Date: November 27, 2002