No-Bake Pumpkin Pie
This no-bake pumpkin pie combines a crunchy ginger snap crust with a creamy pumpkin filling, making it a simple yet indulgent dessert option.
Ingredients
Ginger Snap Crust
- 2 cups ginger snap cookie crumbs Offers a spicy, crunchy base.
- 1/2 cup melted butter Acts as a binding agent.
- 1/4 cup light brown sugar Adds sweetness to the crust.
Pumpkin Filling
- 8 oz full fat cream cheese Creates a rich, creamy filling.
- 1/2 cup powdered sugar Sweetens the filling.
- 1 cup pumpkin puree Introduces fall flavor.
- 1/2 cup sour cream Adds a pleasant tang.
- 1 tsp vanilla extract Infuses warm notes.
- 1 tsp pumpkin pie spice Delivers comforting fall spices.
- 1 pinch salt Enhances flavors.
Whipped Cream Topping
- 1 cup heavy whipping cream Provides a luscious texture.
Instructions
Preparation of Crust
- Combine ginger snap cookie crumbs, melted butter, and light brown sugar until well mixed.
- Press this mixture into the bottom of a pie pan to form a crust.
Preparation of Filling
- In a mixing bowl, beat together full-fat cream cheese, powdered sugar, pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth.
- Fold in the heavy whipping cream until fully incorporated.
Assembly and Serving
- Spread the pumpkin filling into the prepared crust and smooth the top.
- Chill until set, then add a decorative layer of whipped cream on top.
Notes
For best flavor, allow the pie to chill for several hours or overnight. Avoid using cold cream cheese, and be cautious not to over-beat the whipped cream.