No-Bake Pumpkin Pie
Recipe - Monticello
No-Bake Pumpkin Pie
Prep Time10 Minutes
Servings12
0Ingredients
1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
1 cup graham cracker crumbs
6 oz cream cheese, softened
1 cup powdered sugar
3/4 cup canned pumpkin
3/4 tsp pumpkin pie spice
2 cups frozen (thawed) whipped topping
Directions
- Let cookie dough stand at room temperature 15 minutes. In large bowl, knead or stir softened cookie dough with graham cracker crumbs until combined.
- Press mixture firmly and evenly into bottom and side of 9-inch glass pie plate. Refrigerate while making filling.
- In large bowl, beat cream cheese and powdered sugar with electric hand mixer on medium. Beat in pumpkin and pumpkin pie spice until blended. Fold in whipped topping.
- Spoon and spread filling evenly in cookie crust. Cover tightly with plastic wrap; refrigerate 6 hours or overnight to set.
- Store covered tightly in refrigerator for up to 2 days.
10 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Directions
- Let cookie dough stand at room temperature 15 minutes. In large bowl, knead or stir softened cookie dough with graham cracker crumbs until combined.
- Press mixture firmly and evenly into bottom and side of 9-inch glass pie plate. Refrigerate while making filling.
- In large bowl, beat cream cheese and powdered sugar with electric hand mixer on medium. Beat in pumpkin and pumpkin pie spice until blended. Fold in whipped topping.
- Spoon and spread filling evenly in cookie crust. Cover tightly with plastic wrap; refrigerate 6 hours or overnight to set.
- Store covered tightly in refrigerator for up to 2 days.
