dessert
kelsey nixon
pie
pumpkin
thanksgiving
Thanksgiving desserts
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

Idina Menzel Explains Why She Changed Her Last Name

How This Man Lost Half His Weight (200 lbs!)

How to Make La Gustea-Style Fettuccine | Rachael Ray

Jerry O'Connell and Rebecca Romijn + Rach's Skirt Steak Carne As…

HGTV's Mina Starsiak Hawk Gives Us a Tour of Her Newly Renovated…

FULL Renovation of This 116 Year Old Mansion Has Us in Awe

How to Make Family-Style Chicken Parmigiana

Inside Arthur & Sons—a New Red-Sauce Joint in NYC From Top NYC C…

Home Gym Design Ideas That Make It More Beautiful AND Functional

How to Make Creamy Saffron Ricotta Pasta | Rachael Ray

Broadway Star Idina Menzel and Her Sister + OMG! Fettuccine That…

How to Make BBQ-Rubbed Roast Chicken for Pitas, Flautas + Egg Ro…

How to Make Korean-Style Braised Short Ribs with Cucumber Salad …

FBI's Jeremy Sisto on Daughter Using Wife's Maiden Name

How to Make Jambalaya | Rachael Ray

How to Make Classic Tot Hotdish | Tater Tot Casserole with Groun…

"New Kids on the Block" Singer Jonathan Knight Talks Crying on N…

"New Kids on the Block" Singer Jonathan Knight Shares the Band's…

12-Year Old Farmer Has Goal to Make $100k With His Veggie Stand …

Ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 15 oz. can pumpkin purée
  • 1 8 oz. block cream cheese, softened
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 graham cracker pie shell

Yield

Serves: 8

Preparation

In a stand mixer, whip cream until to soft peaks. Add powdered sugar to incorporate.

In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps. Add pumpkin pie spice, cinnamon and salt.


With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream. Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours.

Serve with whipped cream and a sprinkle of cinnamon.