- 8 oz. Cream Cheese room temperature
- 1 cup Pumpkin Puree
- 3/4 cup Powdered Sugar
- 1 tsp Pumpkin Pie Spice
- 8 oz. Cool Whip
- 10- inches Graham Cracker Crumb Crust
- Caramel Sauce & Whipped Cream
In a stand mixer (or using a handheld mixer) whip cream cheese on high for 1 minute. Then add in the powdered sugar and pumpkin pie spice. Beat for an additional 30 seconds until well incorporated. Add in the pumpkin puree and beat an additional 30 seconds.
Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated. Pour the cream cheese mixture into the pie crust and smooth. Refrigerate for at least 4 hours until firm. Slice, top with whipped cream and caramel sauce, and enjoy!
Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 133mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5197IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg