Description

A creamy, no-bake pumpkin pie featuring a spicy gingersnap crust. This make-ahead dessert requires zero oven space and offers a foolproof alternative to traditional baked pumpkin pie.

Ingredients

Scale

14 oz (400g) soft-baked gingersnap cookies
6 tbsp (85g) unsalted butter, melted
2 tbsp granulated sugar (optional)
8 oz (225g) full-fat cream cheese, softened to room temperature
2 cups (480ml) heavy whipping cream, cold
15 oz (425g) 100% pure pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp powdered sugar (for cream)
1 tsp vanilla extract (for cream)

Instructions

Preheat oven to 350°F (175°C). Pulse gingersnap cookies in a food processor until fine, sandy crumbs form.
Add melted butter and optional granulated sugar to the crumbs. Pulse until the mixture resembles wet sand and holds together when pinched.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until completely smooth.
Add pumpkin puree, pumpkin pie spice, 1 tsp vanilla extract, and salt to the cream cheese. Mix on low speed until just combined.
In a separate cold bowl, whip the heavy cream, powdered sugar, and 1 tsp vanilla on medium-high speed until stiff peaks form.
Fold one-third of the whipped cream into the pumpkin mixture to lighten it.
Gently fold in the remaining whipped cream until the mixture is uniform and fluffy.
Pour the filling into the chilled crust and smooth the top.
Tap the pan gently to release air bubbles, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Chill the mixing bowl for 10 minutes before whipping cream for better volume. Do not over-whip the cream or it will turn to butter. For a gluten-free version, use gluten-free gingersnap cookies. The pie can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Prep Time: 35 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of the
Calories: 380
Sugar: 28
Sodium: 250
Fat: 22
Saturated Fat: 13
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, holiday dessert, make-ahead dessert, gluten-free option