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No-Bake Pumpkin Pie
9 graham crackers (140 g), crushed into fine crumbs
4 tbsp. (52 g) coconut oil, melted
4 oz. (112 g) light cream cheese
7.5 oz. (200 g) canned pumpkin puree
1 tsp. (4 g) cinnamon
½ tsp. (2.5 g) ground ginger
¼ tsp. (0.5 g) cloves
¼ tsp. (0.5 g) allspice
¼ tsp. (0.5 g) nutmeg
¼ cup (30 g) powdered sugar
1 tsp. (4 g) vanilla extract
1 (8 oz.) tub light whipped topping, divided
Mix together, well, the graham cracker crumbs and coconut oil until the crumbs are well coated and resemble wet sand. Press crumb mixture into the bottom and sides of a 9-in. pie plate to form a crust about ¼ in. thick. Place crust into the refrigerator to chill while you make the filling.
Beat together cream cheese, pumpkin puree, spices, powdered sugar and vanilla in a bowl until the mixture is smooth. Fold ½ of the tub of light whipped topping into the pumpkin mixture until no white streaks remain. Pour filling into the prepared pie crust and spread evenly inside. Allow to chill until ready to serve, at least 1 hour.
Optionally, before serving, spread remaining whipped topping over the top of the pie. Slice and serve!
Original of the video here
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