No Bake Pumpkin Cookie Pie
A delightful no-bake dessert combining pumpkin and spices with a crunchy gingersnap crust, perfect for fall and holiday gatherings.
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.
Notes
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.