Description
This No Bake Pumpkin Pie is a luscious and easy dessert that captures all the classic pumpkin pie flavors with a light, mousse-like texture. Made without an oven, it features a spiced ginger snap cookie crust and a creamy pumpkin filling topped with freshly whipped cream, perfect for fall gatherings or any time you crave a comforting autumn treat.
Ingredients
Scale
Crust
- 2 cups ginger snap cookie crumbs (pulse firm ginger snap cookies to fine crumbs)
- 6 tbsp melted butter
- 2 tbsp light brown sugar
Filling
- 1 cup heavy whipping cream
- 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
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: In a medium bowl, combine the ginger snap cookie crumbs, melted butter, and light brown sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan to form the crust. Refrigerate while preparing the filling.
- Make the filling: In a large mixing bowl, whip 1 cup of heavy whipping cream until stiff peaks form and set aside. In another bowl, beat the softened cream cheese with powdered sugar and brown sugar until smooth and creamy. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt, then mix until fully combined. Gently fold the whipped cream into the pumpkin mixture to create a light, mousse-like filling.
- Assemble the pie: Pour the pumpkin filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow the pie 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. Sprinkle with a pinch of pumpkin pie spice or cinnamon if desired.
- Serve: Slice the pie and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- This no bake pie offers all the classic pumpkin pie flavors with a lighter, mousse-like texture, making it a refreshing alternative to traditional pumpkin pie.
- Use firm ginger snap cookies to ensure the crust holds together well.
- Refrigerating the pie for at least 6 hours or overnight is essential for the filling to set properly.
- Customize the topping with additional spices like cinnamon or pumpkin pie spice for extra flavor.
- Store leftovers in the fridge and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 496
- 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
