Ingredients:

  • 1 Ready to use Graham Cracker Crust (9 inch/23cm)
  • 8 oz Philadelphia Cream Cheese, softened to cool room temperature
  • 1 cup (245g) Libby's Pumpkin Puree
  • 1/2 cup (100g) Powdered Sugar, sifted
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1.5 tsp (4g) Pumpkin Pie Spice
  • 8 oz (225g) Thawed Whipped Topping

Instructions:

  1. Place the 8 oz Philadelphia Cream Cheese in your mixing bowl.
  2. Beat the cream cheese on medium speed until it looks smooth and glossy. Note: This prevents lumps in the final product.
  3. Add the 1 cup (245g) Libby's Pumpkin Puree to the bowl.
  4. Incorporate the 1/2 cup (100g) Powdered Sugar, 1.5 tsp (4g) Pumpkin Pie Spice, and 1 tsp (5ml) Vanilla Extract.
  5. Whisk on low speed until the color is a uniform, vibrant orange.
  6. Gently add the 8 oz (225g) Thawed Whipped Topping.
  7. Use a spatula to fold the mixture until no white streaks remain in the filling. Note: Do not over mix or you will lose the airy volume.
  8. Spoon the batter into the 1 Ready to use Graham Cracker Crust.
  9. Smooth the top with the back of a spoon until it reaches the edges of the crust.
  10. Chill in the refrigerator until the center feels firm to a light touch.