Description
A reliable, forgiving no-bake dessert featuring a spicy gingersnap crust and a creamy, fiber-rich pumpkin filling. It requires minimal cleanup and can be made ahead of time.
Ingredients
Scale
- 300g (about 2.5 cups) crushed gingersnap cookies
- 115g (1/2 cup) unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- 565g (2 blocks) full-fat brick-style cream cheese, softened
- 425g (1 can) 100% pure pumpkin puree
- 240ml (1 cup) heavy whipping cream, cold
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3 tbsp pure maple syrup
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crushed gingersnap crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until fragrant.
- Let the crust cool completely on a wire rack.
- In a large bowl, whip the cold heavy cream on medium-high speed until soft peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese on medium speed until smooth (about 2 minutes).
- Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt to the cream cheese. Beat on low until just combined.
- Gently fold the whipped cream into the pumpkin mixture in three additions using a spatula, rotating the bowl to keep the mixture airy.
- Pour the filling into the cooled crust and smooth the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
Notes
[‘Ensure cream cheese is fully softened to avoid lumps.’, ‘Drain watery pumpkin puree in a cheesecloth for 10 minutes if necessary to prevent a runny filling.’, ‘Do not overmix the pumpkin filling once added to avoid incorporating too much air.’, ‘Fold whipped cream gently to maintain a light, airy texture.’, ‘Slice with a hot, dry knife for clean cuts.’, ‘Can be made gluten-free by using gluten-free gingersnap cookies.’]
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 320
- Sugar: 22
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 4
Keywords: no-bake pie, pumpkin pie, gingersnap crust, fall dessert, easy dessert, make-ahead dessert, gluten-free option