This Pumpkin Cool Whip Pie is a light and creamy treat that’s perfect for fall! With a smooth pumpkin filling and a fluffy Cool Whip topping, it’s a slice of joy!
Making this pie is as easy as pie—just mix, pour, and chill! Trust me, your friends will be asking for seconds (and maybe even thirds)! 🎃
I love serving this pie at gatherings—it’s a crowd-pleaser! Plus, the cool, creamy texture makes it a refreshing dessert after a hearty meal. Who can resist?
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust. If you’re looking for something different, try using crushed vanilla wafers or digestive biscuits. Gluten-free options are also available!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If fresh pumpkins are in season, roasting and pureeing your own pumpkin is a great idea.
Cream Cheese: This adds creaminess to the filling. If dairy-free is your aim, try vegan cream cheese or silken tofu for a lighter twist.
Cool Whip: While it’s easy to use, you can substitute with homemade whipped cream. Just whip heavy cream with a bit of sugar and vanilla until soft peaks form.
How Do You Ensure a Firm Filling for Your Pie?
The key to a well-set filling is chilling! After you assemble the pie, refrigerate it for at least 4 hours. Overnight is better! This helps the flavors meld together and the filling firm up nicely.
- Make sure your crust is cool before adding the filling to avoid a soggy bottom.
- Gently fold in the Cool Whip to maintain its fluffiness—no one likes a dense pie!
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 tbsp unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 (8 oz) container Cool Whip, thawed (divided)
For Garnish (Optional):
- Ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus a chilling time of at least 4 hours (or overnight) in the refrigerator. The total time from start to enjoying your pie is around 4 hours and 20 minutes!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are fully coated and resemble wet sand. Press this mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Once done, place the pie crust in the refrigerator to chill and set while you prepare the filling.
2. Making the Pumpkin Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the powdered sugar and mix until combined. Then, add the pumpkin puree, ground cinnamon, ginger, cloves, nutmeg, and vanilla extract. Mix well until everything is smooth and uniform. This is where the pumpkin spice magic happens!
3. Folding in the Cool Whip:
Gently fold in about 3/4 of the thawed Cool Whip into the pumpkin mixture using a spatula. This step will keep your filling light and fluffy, so be careful not to overmix. Once fully incorporated, your filling is ready!
4. Assembling the Pie:
Pour the pumpkin filling into the chilled graham cracker crust, spreading it evenly. Then, take the remaining Cool Whip and spread it over the top of the pumpkin filling as a fluffy topping. Optional: sprinkle a light dusting of ground cinnamon or pumpkin pie spice over it for that extra touch!
5. Chilling the Pie:
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the filling to firm up nicely. This waiting time rewards you with a perfectly set pie!
6. Serving:
Once chilled, slice the pie and serve it cold. Enjoy this creamy, cool pumpkin delight with friends and family—it’s perfect for fall gatherings or any sweet cravings!
Can I Use a Store-Bought Pie Crust?
Absolutely! A pre-made pie crust can save you time. Just make sure to follow the package instructions for any baking or chilling needed before adding your pumpkin 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 cream instead of Cool Whip to keep it creamy and delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie will remain delicious and creamy, just be sure to keep it covered to maintain freshness!
Can I Add Other Spices to the Filling?
Definitely! Feel free to experiment by adding nutmeg or allspice for additional warmth. Just be careful not to overpower the pumpkin flavor—start with a small amount and adjust to taste!
