Four-Ingredient Pumpkin Pie
3 hr 5 min
Unlike some pumpkin spice desserts, this easy pie is all about the actual pumpkin. Every bite is bursting with sweet, earthy pumpkin richness. Whipped topping is mixed with the pumpkin to create a soft, chiffon-like texture that needs to freeze for a while to firm up. For the best texture when eating, let the pie stand for a few minutes before serving. If you don’t have pumpkin pie spice on hand but do have a well stocked spice cabinet, you can substitute 1 tsp ground cinnamon, ¼ tsp ground ginger, ⅛ tsp ground nutmeg, and ⅛ tsp ground cloves.
Fat free whipped topping
3 cup(s), divided
Pumpkin pie spice
½ tsp(s), optional
Reduced-fat graham cracker pie crust
- In a bowl, combine pumpkin, 2 1/2 cups whipped topping, pumpkin pie spice, and salt; stir until well blended. Spoon mixture into crust. Cover and freeze until firm, 3 to 4 hours.
- Let pie stand at room temperature until slightly softened, about 10 minutes. Cut into 8 wedges and top each slice with 1 tbsp remaining whipped topping.
- Serving size: 1 wedge of pie and 1 tbsp whipped topping