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No Bake Pumpkin Pie

Slice of no bake pumpkin pie with gingersnap crust on a white plate.
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A spiced pumpkin and cream cheese filling is folded with whipped cream and chilled in a pressed gingersnap cookie crust.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) light brown sugar
  • Pinch of salt
  • 2 cups (480ml) heavy whipping cream, divided
  • 8 oz (226g) full-fat cream cheese, softened
  • 1 cup (120g) powdered sugar, divided
  • 1/4 cup (50g) light brown sugar
  • 1 cup (240g) pumpkin puree
  • 1/4 cup (60g) sour cream
  • 2 tsp (10ml) vanilla extract, divided
  • 1 tbsp (8g) pumpkin pie spice, plus extra for dusting
  • Pinch of salt

Instructions

  1. Place 2 cups (240g) of gingersnap cookie crumbs, 6 tablespoons (85g) of melted unsalted butter, 2 tablespoons (25g) of light brown sugar, and a pinch of salt in a bowl. Stir until the mixture resembles wet sand.
  2. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Place the pan in the freezer for 15 minutes.
  3. In a large bowl, beat 1 cup (240ml) of heavy whipping cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
  4. In the same large bowl, beat 8 ounces (226g) of softened cream cheese, 3/4 cup (90g) of powdered sugar, and 1/4 cup (50g) of light brown sugar on medium-high speed until smooth.
  5. Add 1 cup (240g) of pumpkin puree, 1/4 cup (60g) of sour cream, 1 teaspoon (5ml) of vanilla extract, 1 tablespoon (8g) of pumpkin pie spice, and a pinch of salt. Beat on high speed for 1 to 2 minutes until combined and smooth.
  6. Gently fold the reserved whipped cream into the pumpkin mixture using a rubber spatula until no white streaks remain.
  7. Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight to set.
  8. Before serving, combine the remaining 1 cup (240ml) of heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1 teaspoon (5ml) of vanilla extract in a bowl. Whip until soft to medium peaks form.
  9. Spread the whipped cream over the chilled pie and dust with additional pumpkin pie spice. Serve cold.

Notes

  • Pack the crust tightly using the flat bottom of a measuring cup or glass. This prevents the crust from crumbling when slicing.
  • If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
  • For clean slices, wipe your knife with a warm, damp paper towel between each cut.

Keywords: no bake pumpkin pie, thanksgiving dessert, fall baking, pumpkin recipes, holiday pie

Find it online: https://recipesbysofia.com/no-bake-pumpkin-pie/