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Pumpkin cream pie with candied pecans
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No-Bake Pumpkin Cream Pie

Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 30 minutes
Servings 8 people

Equipment

  • Mixer

Ingredients

  • 2 9 inch Graham cracker pie crust
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 15 ounce can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 8 ounces Cool Whip
  • 2 recipe candied pecans optional

Instructions

  • If using a stand mixer, fit with paddle attachment. Beat cream cheese until smooth.
  • Turn the mixer speed down to low. Slowly add in powdered sugar and beat until combined.
  • Add in pumpkin, pumpkin pie spice, and vanilla extract and beat until combined. Scrape down bowl and beat until combined.
  • Using a rubber spatula, fold in Cool Whip until completely combined.
  • Pour filling into pie crusts. Chill in refrigerator for 30 minutes and then top with candied pecans if desired. Enjoy!

Notes

If you don't want to use Cool Whip, feel free to use 2 cups of whipped cream instead.
Divide the recipe in half if you only need one pie.