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Add a photoA few ingredients make this delicious refrigerator pie from Philadelphia.com.
Ingredients
- 9 " graham cracker crust - see below for homemade
- 8 oz. cream cheese, room temp
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/2 tsp. pumpkin pie spice
- 2 1/2 cups Cool Whip, thawed (8 oz.)
- no bake graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbs. unsalted butter
- 2 tbs. sugar
- optional: 1/4 cup mini chocolate chips
Directions
- no bake: combine crust ingredients in a 9 inch pie pan, press into the sides and bottom of the pan, refrigerate.
- pie filling;
- Combine the first 4 ingredients in a mixing bowl. Blend with a hand mixer until smooth.
- Fold in the Cool Whip.
- Pour into pie shell.
- Refrigerate 4-6 hours.
- Use remaining Cool Whip for topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 230 | 47% |
| Total Fat 25.95g | 32% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 475mg | 20% |
| Potassium 208mg | 6% |
| Total Carbs 58.69g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 33.31g | 22% |
| Protein 5.92g | 9% |
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Comments
January 29, 2013This i consider trying togther with my kid. She will enjoy and love this recipe
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