Pumpkin Pie Recipe With Cream Cheese And Cool Whip
Introduction
Nothing screams Thanksgiving like a pumpkin pie, and this recipe takes it up a notch with cream cheese and cool whip. This pumpkin pie recipe is a crowd-pleaser and is sure to become your go-to for the holidays.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) cool whip, thawed
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar, cinnamon, ginger, nutmeg, and salt, and beat until well combined.
- Add the pumpkin puree and eggs, and beat until well combined.
- Pour the mixture into the pie crust.
- Bake for 55-60 minutes or until the center is set.
- Let cool completely.
- Spread the cool whip over the top of the pie.
- Refrigerate for at least 2 hours before serving.
Variations
While this recipe is already delicious, there are some variations you can try:
- Add a graham cracker crust instead of a traditional pie crust.
- Top with chopped pecans or walnuts for some added crunch.
- Swap out the cool whip for whipped cream for a less sweet topping.
Conclusion
This pumpkin pie recipe with cream cheese and cool whip is sure to impress your family and friends at your next holiday gathering. With just a few simple ingredients and some easy steps, you can have a delicious dessert that everyone will love. Give it a try and see for yourself!
