Creamy Pumpkin Pie Recipe

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For make-ahead convenience, you can't beat this simple, no-bake pumpkin pie. It boasts a luscious cheesecake-style texture and a sweet touch of spice. —Virginia Krites, Cridersville, Ohio
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 3/4 teaspoon pumpkin pie spice
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • Ground cinnamon


  1. In a large bowl, beat cream cheese, pumpkin, sugar and pie spice until smooth. Fold in 2-1/2 cups whipped topping. Spoon into crust. Refrigerate 2 hours or until set. Serve with remaining whipped topping; sprinkle with cinnamon. Yield: 8 servings.
Originally published as Creamy Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p102

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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