For a deeper flavor, consider using brown butter for the crust. If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, cloves, and nutmeg. Garnish with a dusting of cinnamon or cocoa powder before serving for an elegant touch. The pie can be made up to 2 days in advance. Store it covered in the refrigerator. Consider adding a tablespoon of bourbon or rum to the pumpkin mixture for an extra layer of flavor.
Whipped Pumpkin Pie
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 25 mins
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SERVING8 People
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VIEWS211
Experience the taste of fall with this delightfully airy and luscious Whipped Pumpkin Pie. A playful twist on a classic, this recipe replaces the traditional dense filling with a light and creamy mousse-like texture, complemented by a crisp homemade graham cracker crust. Perfect for those who crave pumpkin pie but prefer a lighter, more refreshing dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol77 mg
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Fiber3 g
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Protein5 g
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Saturated Fat24 g
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Sodium532 mg
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Sugar47 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 2 mins In a mixing bowl, combine graham cracker crumbs, 2/3 cup sugar, and melted butter. Mix until evenly moistened. (2 minutes)
03 Step
Recipe View 5 mins Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Place the pan on a baking sheet. (5 minutes)
04 Step
Recipe View 25 mins Bake the crust in the preheated oven until lightly browned and toasted, approximately 10 minutes. Remove from the oven and let cool completely. (25 minutes)
05 Step
Recipe View 5 mins In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until light and fluffy, about 2 to 3 minutes. (5 minutes)
06 Step
Recipe View 2 mins Beat in the pumpkin puree until fully incorporated. (2 minutes)
07 Step
Recipe View 3 mins Gently fold in the thawed whipped topping. Stir in the ground nutmeg and pumpkin pie spice until evenly distributed. (3 minutes)
08 Step
Recipe View 1 mins Pour the pumpkin mixture into the cooled graham cracker crust. (1 minute)
09 Step
Recipe View 8 hrs Cover the pie with plastic wrap and refrigerate overnight to allow the flavors to meld and the filling to set. (8 hours)
10 Step
Recipe View 2 mins Carefully remove the pie from the springform pan before serving. (2 minutes)
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RECIPE REVIEWS
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Ida Braun
Mar 13, 2025Next time, I might try adding a layer of chocolate ganache on the bottom of the crust. Thanks for sharing!
Mario Breitenberg
Jan 7, 2025This recipe is a game-changer! My family devoured it. The whipped texture is so much better than regular pumpkin pie.
Wilton Sporer
May 8, 2024My husband usually hates pumpkin pie, but he loved this recipe! He said it wasn't too heavy or sweet.
Loraine Dach
Feb 16, 2024I substituted the whipped topping with homemade whipped cream, and it was even more incredible!
Colin Bogan
Feb 15, 2024I've never made a pumpkin pie before, and this recipe was so easy to follow. It turned out amazing!
Jayne Kuhlman
Jan 5, 2024The crust was perfect, and the filling was light and flavorful. I added a little cinnamon to the crust – delicious!