This Pumpkin Cool Whip Pie is a fun and tasty treat! It’s creamy, sweet, and bursts with pumpkin flavor. Plus, it’s super easy to make with just a few simple ingredients!
Don’t be surprised if this pie disappears quickly at gatherings! I love serving it cold with a dollop of extra Cool Whip on top. It’s a hit every time! 🎃
Key Ingredients & Substitutions
Graham Cracker Crust: This adds a sweet, crunchy element to balance the creamy filling. If you’re looking for a gluten-free option, try a crust made with crushed gluten-free cookies or almond flour. Pre-made crusts are super convenient, but homemade tastes fresher!
Pumpkin Puree: You can use canned pumpkin puree for ease, but make sure it’s pure pumpkin, not pumpkin pie filling. If you’re feeling adventurous, you can roast and puree your own pumpkin or butternut squash for a fresher taste.
Cream Cheese: This gives your pie a rich and creamy texture. If you’re looking for a lighter option, use low-fat cream cheese. For a dairy-free alternative, try vegan cream cheese, though the flavor may vary slightly.
Cool Whip: It adds lightness and sweetness to the pie. If you prefer homemade, substitute with sweetened whipped cream. You can also try using coconut whipped cream for a non-dairy option, which would add a subtle coconut flavor.
How Can I Get the Right Texture for My Pie?
Achieving the perfect texture while making this Pumpkin Cool Whip Pie is key for a great dessert experience. Start by ensuring your cream cheese is softened; this helps it whip smoothly without lumps. Mixing the ingredients thoroughly creates a creamy filling without any graininess.
- Beat the cream cheese well until smooth before adding other ingredients.
- When folding in the Cool Whip, do so gently. This keeps the mixture light and fluffy, preserving the airy texture.
- Let the pie chill in the refrigerator long enough for the filling to set, which is about four hours. This will make slicing easier.
How to Make Pumpkin Cool Whip Pie
Ingredients You’ll Need:
- 1 9-inch graham cracker crust (store-bought or homemade)
- 1 cup pumpkin puree (canned or fresh)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- 1 (8 oz) tub of Cool Whip, thawed (divided – most for filling, some for topping)
How Much Time Will You Need?
This delicious Pumpkin Cool Whip Pie will take you about 15 minutes to prepare, and then it needs to chill for at least 4 hours. So, plan for a total of around 4 hours and 15 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. This takes just a minute or two!
2. Add Sweetness and Spice:
Next, mix in the powdered sugar, ground cinnamon, nutmeg, ginger, ground cloves (if you like), and vanilla extract. Keep beating until everything is well combined and looks uniform.
3. Mix in the Pumpkin Puree:
Now, add the pumpkin puree to the cream cheese mixture. Stir until it’s fully incorporated and you don’t see any streaks of cream cheese left. It should be a nice, smooth mixture!
4. Fold in the Cool Whip:
Gently fold about three-quarters of the Cool Whip into your pumpkin mixture. Be careful not to deflate it; you want it fluffy and light!
5. Fill the Crust:
Pour your delicious filling into the graham cracker crust. Use a spatula to spread it evenly. It should look great already!
6. Chill the Pie:
Cover the pie and pop it in the refrigerator. Let it chill for at least 4 hours, or until the filling is firm and set. The longer, the better!
7. Add the Topping:
When you’re ready to serve, spread the remaining Cool Whip on top of the pie. Alternatively, you can pipe it on for a decorative look!
8. Garnish and Serve:
If you like, sprinkle a little extra ground cinnamon or nutmeg over the top for a pretty finishing touch. Then, slice up your pie and enjoy it chilled!
This Pumpkin Cool Whip Pie is light, creamy, and perfect for any occasion. Full of pumpkin flavor and sweetness from the Cool Whip, it’s sure to be a hit with your friends and family!
Can I Use a Different Type of Crust?
Absolutely! While a graham cracker crust is traditional, you can use any 9-inch pie crust you like, such as Oreo, shortbread, or even a homemade pastry crust. Just make sure it’s baked and cooled if it’s a traditional pastry crust.
How Do I Store Leftover Pie?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you expect it to last longer, consider freezing the pie, but note that the texture of the Cool Whip may change slightly after thawing.
Can I Make This Pie Dairy-Free?
Yes! Substitute the cream cheese with a dairy-free cream cheese alternative and replace Cool Whip with a dairy-free whipped topping, or make your own whipped coconut cream for a deliciously creamy result.
How Can I Adjust the Sweetness of the Pie?
If you prefer a less sweet pie, simply reduce the amount of powdered sugar in the filling. Start with 3/4 cup and taste the mixture before adding more. Remember that the sweetness can also come from the pumpkin, so adjust it to your taste preference!
