No-Bake Pumpkin Pie
A delicious and creamy no-bake pumpkin pie with a gingersnap crust.
Ingredients
Main Ingredients
- 2 cups ginger snap cookie crumbs
- 6 tablespoons melted butter
- 2 tablespoons light brown sugar
- 1 cup heavy whipping cream
- 8 oz full-fat cream cheese, softened
- 3.75 cups powdered sugar
- 0.25 cup light brown sugar
- 1 cup pumpkin puree
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 pinch salt
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin pie spice or cinnamon (optional)
Instructions
- Make the Gingersnap Crust by combining ginger snap cookie crumbs, melted butter, light brown sugar, and a pinch of salt. Press into a pie pan and freeze for 15 minutes.
- In a bowl, whip heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese, powdered sugar, and light brown sugar until smooth. Add pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Beat until combined.
- Gently fold in whipped cream until no white streaks remain. Pour into crust and refrigerate for at least 6 hours.
- Whip heavy cream, powdered sugar, and vanilla extract for topping. Spread over pie and sprinkle with pumpkin pie spice or cinnamon if desired.
Notes
For a firmer crust, pack it tightly into the pan. If you don't have a food processor, crush the cookies in a sealed bag. Refrigerate the pie for the best texture.