@brighteyes847: No-Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust- COOKING WITH BRIGHT EYES Ingredients: For the Crust: 2 cups graham cracker crumbs ½ cup unsalted butter, melted ¼ cup granulated sugar For the Filling: 1 (8-ounce) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin puree 1 teaspoon pumpkin pie spice 1 (8-ounce) container Cool Whip, thawed For Garnish (Optional): Whipped cream Ground cinnamon Crushed graham crackers Directions: Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for 15 minutes to set. Make the Cream Cheese Layer: In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the prepared crust. Prepare the Pumpkin Layer: In another bowl, mix the pumpkin puree and pumpkin pie spice. Gently fold in the Cool Whip until the mixture is light and fluffy. Spread the pumpkin layer over the cream cheese layer. Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, until set. Serve: Garnish with whipped cream, a sprinkle of ground cinnamon, and crushed graham crackers if desired. Slice and serve chilled. Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes Kcal: 320 kcal per slice | Servings: 8 slices

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