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

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

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.