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 12 hours until firm.
Pipe on whipped cream around the edge of the pie before serving. Then, slice, top with caramel sauce, and additional whipped cream if desired, a few chopped pecans enjoy!
- Room Temperature - To easily mix the cream cheese you'll want to let it rest at room temperature until soft for at least one hour.
- Save time - I like to use a pre-made pie crust that you can pick up at the grocery store. This saves so much time from having to prepare the crust.
- Make Ahead - I like to make the base of the pie ahead of time and then top with cream cheese and caramel sauce once you are ready to serve. This pie is best if it refrigerates for at least 12 hours.
- Toppings - I like to top my no bake pumpkin desserts with whipped cream (freshly whipped or canned works fine), salted maple caramel sauce, and chopped pecans.
Serving: 1slice | 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