I created this recipe because I would make pumpkin pie for the holidays and even though some people would eat it, it wasn’t the favorite. This one was gobbled up almost immediately. My very picky grandson loved it. It can also easily be made vegan or sugar free. In fact the one I made for Thanksgiving was vegan and no one even knew.

Ingredients

1 Graham cracker crust (9″)

1 8 oz pkg cream cheese or vegan cream cheese (room temperature)

1/2 cup brown sugar or monk fruit 

1/2 small can of pumpkin

1/2 tsp pumpkin pie spice

1/4 tsp all spice

1/4 tsp salt

1/2 tub frozen whipped topping (thawed)

Instructions

In a mixing bowl beat the cream cheese, sugar and pumpkin until smooth. Add the spices and salt. Then fold in the whip cream. Spoon the mixture into the crust and spread evenly. Place the cover on it and freeze for at least 4 hours before serving. It can be frozen overnight and thawed on the counter until it starts to soften. If you want you can use the rest of the whipped cream to top the pie.

**It’s easy to make this big enough for the larger crust without it failing.