Easy Cream Cheese Pumpkin Pie

03 Sep Easy Cream Cheese Pumpkin Pie

Easy Cream Cheese Pumpkin Pie

Servings 16
Author Robin Scull


  • 15 oz. pumpkin pie filling
  • 8 oz. light cream cheese
  • 8 oz. light cool whip
  • 1 tsp. pumpkin pie spice
  • 2 9 ” graham cracker pie crusts
  • sprinkle cinnamon
  • 2 T. per serving cool whip for serving


  1. Combine pumpkin, cream cheese, and spice in mixer until well blended.
  2. Fold into 8oz of cool whip gently, so that it stays fluffy.
  3. Spoon into pie shells.
  4. Crust should be well filled.
  5. Cover and refrigerate for 1 hour.
  6. To serve, top with 2 T. cool whip on each piece with a light sprinkle of cinnamon for the perfect finishing touch.

Recipe Notes

Potassium: 88
Sodium: 293
Phosphorus: 49