No Bake Pumpkin Cookie Pie is a delightful dessert perfect for fall gatherings and holiday celebrations. This easy-to-make pie combines the comforting flavors of pumpkin and spices with a crunchy cookie crust. It requires no baking, making it a simple treat for anyone to whip up in the kitchen.
Why Make This Recipe
This recipe is perfect for those who love pumpkin flavors but want a stress-free dessert. It’s a great option for holiday gatherings, as it can be made ahead of time and stored in the fridge. Plus, the creamy pumpkin filling paired with the gingersnap crust offers a unique twist that your friends and family will love!
How to Make No Bake Pumpkin Cookie Pie
Making a No Bake Pumpkin Cookie Pie is straightforward and fun! Follow these easy steps to create this delicious treat.
Ingredients:
- 1 1/4 cup (145g) ground graham crackers (regular or gluten free)
- 1/4 cup (55g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, room temp
- 1/2 cup (100g) granulated sugar
- 1 15oz can pumpkin puree *NOT pumpkin pie filling
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups (360g) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
- 1 tsp vanilla extract
- 1 16oz box gingersnap cookies (regular or gluten free) *make sure they’re crisp, NOT soft
Directions:
- Graham Cracker Crust: In a bowl, mix together the ground graham crackers, light brown sugar, and 1/2 tsp ground cinnamon. Stir in the melted butter until combined. Press this mixture into the bottom of a pie dish to form the crust.
- No Bake Pumpkin Pie Filling: In another bowl, beat the cream cheese until smooth. Add the granulated sugar, pumpkin puree, 1 1/2 tsp ground cinnamon, ground ginger, nutmeg, and cloves. Mix until well combined and creamy.
- In a separate bowl, whip the heavy cream with the powdered sugar, dry milk powder (if using), and vanilla extract until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until combined.
- Pour the pumpkin filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours or until firm.
How to Serve No Bake Pumpkin Cookie Pie
Serve your No Bake Pumpkin Cookie Pie chilled from the fridge. You can slice it into wedges and top it with additional whipped cream or crushed gingersnap cookies for an extra touch. It also goes great with a warm cup of coffee or tea!
How to Store No Bake Pumpkin Cookie Pie
Store any leftovers in the refrigerator. Cover the pie tightly with plastic wrap or aluminum foil to keep it fresh. It will stay good for up to 3-4 days.
Tips to Make No Bake Pumpkin Cookie Pie
- For a smoother filling, ensure your cream cheese is at room temperature before mixing.
- Use crisp gingersnap cookies for the crust—soft cookies won’t hold up as well.
- Feel free to add more spices to the filling if you prefer a stronger flavor.
Variation
If you’re looking for a twist, you can substitute the gingersnap cookies with crushed Oreos for a chocolatey flavor. You can also add chocolate chips to the filling for extra sweetness!
FAQs
1. Can I freeze No Bake Pumpkin Cookie Pie?
Yes, you can freeze the pie! Just make sure to wrap it well in plastic wrap or aluminum foil before placing it in the freezer. Let it thaw in the fridge before serving.
2. Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the pumpkin to a smooth consistency before using it in the recipe.
3. How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy whipping cream. Just be sure to check the labels for all ingredients!
No Bake Pumpkin Cookie Pie
Ingredients
For the Graham Cracker Crust
- 1 1/4 cup ground graham crackers regular or gluten free
- 1/4 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Pumpkin Filling
- 8 oz cream cheese, room temp
- 1/2 cup granulated sugar
- 1 15oz can pumpkin puree NOT pumpkin pie filling
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder optional
- 1 tsp vanilla extract
- 1 16oz box gingersnap cookies regular or gluten free, make sure they’re crisp, NOT soft
Instructions
Preparation of Crust
- In a bowl, mix together the ground graham crackers, light brown sugar, and 1/2 tsp ground cinnamon.
- Stir in the melted butter until combined.
- Press this mixture into the bottom of a pie dish to form the crust.
Prepare the Filling
- In another bowl, beat the cream cheese until smooth.
- Add the granulated sugar, pumpkin puree, 1 1/2 tsp ground cinnamon, ground ginger, nutmeg, and cloves. Mix until well combined and creamy.
- In a separate bowl, whip the heavy cream with the powdered sugar, dry milk powder (if using), and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until combined.
Assembly and Cooling
- Pour the pumpkin filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until firm.
