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No Bake Pumpkin Pie

A delightful no-bake pumpkin pie with a ginger snap crust, creamy filling, and topped with light whipped cream, perfect for fall gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Autumn
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups ginger snap cookies crumbs A firm cookie that adds a spiced and crispy base.
  • 1/2 cup melted butter Binds the crumbs together, adding moisture and richness.
  • 1/4 cup light brown sugar Provides sweetness and a hint of caramel flavor.
For the filling
  • 1 cup heavy whipping cream Adds a smooth and creamy texture to the filling.
  • 8 oz full fat cream cheese Creates a rich base for the filling when softened.
  • 1/2 cup powdered sugar Ensures sweetness and a smooth consistency in the mixture.
  • 1 cup pumpkin puree The star ingredient offering a rich, comforting flavor.
  • 1/2 cup sour cream Adds a tangy note that balances the sweetness.
  • 1 tbsp vanilla extract Enhances the overall flavor with a warm fragrance.
  • 2 tsps pumpkin pie spice A blend of spices that brings warmth and seasonal aroma.
  • 1/4 tsp salt Enhances overall flavors and balances sweetness.
For the whipped topping
  • 1 cup heavy whipping cream For a luscious whipped topping to crown the pie.
  • 1/4 cup powdered sugar Sweetens the whipped cream for a dreamy topping.
  • 1 tbsp vanilla extract Adds a final touch of flavor to the whipped cream.
For garnish (optional)
  • pumpkin pie spice or cinnamon Optional garnish for extra flavor and decoration.

Method
 

Preparation
  1. Blend the ginger snap cookies in a food processor until they reach fine crumbs.
  2. In a mixing bowl, combine the ginger snap crumbs, melted butter, and light brown sugar; mix until well combined.
  3. Press the crust mixture firmly into the bottom and up the sides of a pie dish for an even layer.
  4. In a separate bowl, beat the heavy whipping cream until stiff peaks form and set aside.
  5. In another mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. Incorporate powdered sugar, light brown sugar, pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt into the cream cheese mixture and beat until fully combined.
  7. Gently fold the prepared whipped cream into the pumpkin filling until light and airy.
  8. Pour the pumpkin filling into the prepared ginger snap crust and smooth the top with a spatula.
  9. Refrigerate the pie for at least 4 hours, or until firm.
Topping
  1. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Spread or pipe the whipped cream topping evenly over the chilled pumpkin pie.
  3. Slice and enjoy your delicious no-bake pumpkin pie!

Notes

For the best texture, ensure cream cheese is at room temperature, and don't overbeat the whipped cream. Chill overnight for a firmer pie. Garnish with pumpkin pie spice or caramel for added flavor.