Description
This No Bake Pumpkin Pie offers all the rich, cozy flavors of a traditional pumpkin pie with a light and airy mousse-like texture. Combining a crisp ginger snap cookie crust with a creamy pumpkin filling and freshly whipped cream topping, this dessert requires no oven baking and is perfect for an effortless fall treat.
Ingredients
Scale
Crust
- 2 cups ginger snap cookie crumbs (choose a firm ginger snap cookie and pulse to fine crumbs)
- 6 tbsp melted butter
- 2 tbsp light brown sugar
Filling
- 8 oz full fat cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 1 cup heavy whipping cream
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pumpkin pie spice or cinnamon (optional)
Instructions
- Prepare the crust: Combine the ginger snap cookie crumbs, melted butter, and light brown sugar in a bowl. Mix until the crumbs are evenly coated with butter and the mixture holds together when pressed.
- Form the crust: Press the crumb mixture evenly into the bottom and up the sides of a pie dish or a 9-inch springform pan. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and brown sugar, and continue to beat until fully incorporated. Mix in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt until combined and smooth.
- Whip the cream for filling: In a separate chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin-cream cheese mixture, creating a light and airy filling.
- Assemble the pie: Pour the filling into the chilled crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow it to set properly.
- Prepare the topping: Before serving, whip the remaining 1 cup of heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Optionally, sprinkle with pumpkin pie spice or cinnamon for extra flavor.
- Serve and enjoy: Slice the pie and serve chilled for a creamy, pumpkin-spiced treat without any baking required.
Notes
- This No Bake Pumpkin Pie features a mousse-like texture and rich pumpkin flavor without any oven time required.
- Use a firm ginger snap cookie for the crust to ensure it holds together well.
- For best results, chill the pie for at least 6 hours to let the filling set completely.
- The whipped cream topping adds a light, fresh finish that complements the dense filling.
- Optional spices like cinnamon or additional pumpkin pie spice can be sprinkled on top for garnish and extra warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 496 kcal
- Sugar: 27 g
- Sodium: 269 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg
