So things have been a little crazy around here. We’ve had a busy month with work, my business and cheering and I haven’t done much cooking or baking. Add in upgrading our computer to a Windows 10 and then I couldn’t get my camera to be recognized to download pictures. I tried so many different ways to get it work and was about to give up, but then I connected my camera and restarted my computer and it worked! Hallelujah!!!
I have several recipes to catch up on, but I knew I needed to start with this one! I had some leftover pumpkin from muffins I made and wanted to make a quick pie. This recipe is so easy and always comes out perfect. It’s a light and fluffy pie and goes perfect with the graham cracker crust.
8 ounce package, cream cheese, softened at room temperature
1 cup pumpkin puree
1/2 cup sugar
1/2 tsp pumpkin pie spice
tub of frozen whipped topping, thawed
graham cracker crust
In a large bowl, cream together the cream cheese, pumpkin, sugar and pumpkin pie spice with a hand mixer. Fold in the thawed whipped topping just until combined. Spread the mixture in the crust. Cover and refrigerate for at least 3 hours or overnight.
When ready to serve, into slices and serve.
Source: Mashhole Mommy
