Ingredients
Method
Preparation
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the mixture. Mix until everything is well incorporated.
- Gently fold in the whipped topping with a spatula until just combined.
Assembly
- Pour the creamy pumpkin filling into the prepared crust, smoothing out the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.
Serving
- Before serving, top with extra whipped topping and a sprinkle of chopped pecans for added crunch and flavor.
Notes
This dessert can be made two days in advance. Store leftovers in an airtight container in the refrigerator for up to four days. Serve chilled and consider pairing with coffee or tea.
