Description
A stress-free, no-bake pumpkin pie featuring a creamy, reduced-pumpkin filling and a crunchy gingersnap crust. This foolproof dessert holds its shape perfectly and can be made ahead of time for holidays.
Ingredients
Scale
- 24 gingersnap cookies (about 300g)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 15 oz (425g) plain pumpkin puree
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- 1 cup (240ml) heavy cream, cold
- 1 cup (120g) confectioners’ sugar, sifted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Reduce the pumpkin: Pour pumpkin puree into a saucepan and cook over medium-low heat for 10-15 minutes until thickened and water has evaporated. Let cool completely, then strain through a sieve to remove fibers.
- Make the crust: Crush gingersnap cookies into fine crumbs. Mix with melted butter, sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge.
- Whip the cream: In a large bowl, whip cold heavy cream and confectioners’ sugar until stiff peaks form. Set aside.
- Mix the filling: Beat softened cream cheese until smooth. Add reduced pumpkin puree, pumpkin pie spice, and vanilla. Mix until combined.
- Fold together: Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Do not over-mix.
- Chill and set: Pour filling into the chilled crust. Smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Serve: Remove springform ring. Slice with a warm, sharp knife. Top with whipped cream, cinnamon, or candied pecans if desired.
Notes
Ensure pumpkin puree is reduced to remove excess moisture to prevent a soggy crust. Cream cheese must be at room temperature to avoid lumps. Heavy cream must be cold to whip properly. Do not over-mix when folding in whipped cream to maintain fluffiness. The pie tastes better the next day as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, holiday recipe, easy pumpkin pie, make ahead dessert