Directions
Preheat oven to 375 degrees F.
Pulse the graham cracker crust ingredients until they resemble a coarse meal texture. Add 1 tbsp of water at a time to achieve this (I added about 3-4 tbsp). Spread the crust on a 8 inch pie dish evenly. Make sure they come up the sides a little as well.
Bake for 9-10 minutes until golden brown and cool completely before adding the filling.
Mix the cream cheese, pumpkin puree, vanilla, cinnamon powder, pumpkin pie spice, and brown sugar. Make sure everything is well combine before adding the cool whip and mixing again.
Pour on top of graham cracker crust and spread evenly. Refrigerate for 3-4 hours or until completely set and enjoy!
Ingredients
1 servings
10 servings
- Amount per serving
- Calories154
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 19mg7%
- Sodium 154mg7%
- Total Carbohydrate 18g7%
- Dietary Fiber 1g4%
- Total Sugars 12g
- Protein 2g
- Potassium 28mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 375 degrees F.
Pulse the graham cracker crust ingredients until they resemble a coarse meal texture. Add 1 tbsp of water at a time to achieve this (I added about 3-4 tbsp). Spread the crust on a 8 inch pie dish evenly. Make sure they come up the sides a little as well.
Bake for 9-10 minutes until golden brown and cool completely before adding the filling.
Mix the cream cheese, pumpkin puree, vanilla, cinnamon powder, pumpkin pie spice, and brown sugar. Make sure everything is well combine before adding the cool whip and mixing again.
Pour on top of graham cracker crust and spread evenly. Refrigerate for 3-4 hours or until completely set and enjoy!