Description
This No Bake Pumpkin Cookie Pie is a luscious, layered dessert combining a spiced cream cheese and pumpkin filling with crisp gingersnap cookies in a crunchy graham cracker crust. Perfectly spiced and creamy, it requires no oven and is chilled until set, making it a fantastic make-ahead treat for fall and holiday celebrations.
Ingredients
Crust
- 1 1/4 cup (145g) ground graham crackers (regular or gluten free)
- 1/4 cup (55g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1 15oz can pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 1/2 cups (360g) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
- 1 tsp vanilla bean paste
Assembly
- 1 16oz box gingersnap cookies (regular or gluten free, make sure they’re crisp, NOT soft)
Instructions
- Prepare Graham Cracker Crust: In a bowl, mix together the ground graham crackers, light brown sugar, and cinnamon until combined. Stir in the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer. Chill the crust in the refrigerator while preparing the filling.
- Mix Cream Cheese and Sugar: Using a hand or stand mixer fitted with a whisk attachment, beat the cream cheese and granulated sugar until completely smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Add Pumpkin and Spices: To the cream cheese mixture, add the pumpkin puree, ground cinnamon, ground ginger, and ground cloves. Mix gently until all spices are evenly incorporated. Set this pumpkin mixture aside.
- Whip Cream: In a separate bowl, combine the heavy whipping cream, powdered sugar, dry milk powder (if using), and vanilla bean paste. Whip on high speed using a whisk attachment until the cream reaches stiff peaks but remains smooth. Be careful not to over-whip.
- Fold Whipped Cream into Pumpkin Filling: Spoon just under half of the whipped cream into the pumpkin mixture. Using a rubber spatula, gently fold the whipped cream into the pumpkin filling by running the spatula around the bowl and folding until no white streaks remain. This creates a smooth, airy filling.
- Assemble Pie Layers: Spread a thin layer of the pumpkin filling over the chilled graham cracker crust. Arrange a single layer of crisp gingersnap cookies on top, breaking cookies to fill in gaps if necessary. Add another, thicker layer of pumpkin filling atop the cookie layer and then another layer of gingersnap cookies. Continue alternating filling and cookie layers until you run out of filling, which may not require the entire box of cookies. It’s fine if the filling slightly overtakes the crust.
- Top and Chill: Spread the remaining whipped cream over the top of the final layer to finish the pie. Cover the pie with an airtight container or invert a large bowl over it to protect it. Refrigerate the pie for at least 4 hours or preferably overnight to allow it to set and flavors to meld.
- Serve: Before serving, garnish the top with extra crisp gingersnap cookies for decoration. Slice and serve chilled for a delightful creamy and crunchy pumpkin dessert.
Notes
- Ensure the gingersnap cookies are crisp, not soft, to maintain texture in the layered pie.
- For best results, use pumpkin puree, not pumpkin pie filling, for authentic flavor and control over spices.
- Dry milk powder is optional but helps stabilize the whipped cream and improve texture.
- The pie needs to chill a minimum of 4 hours to fully set, but overnight refrigeration yields optimal flavor and firmness.
- You can make the crust gluten free by choosing gluten free graham crackers and cookies.
- Use room temperature cream cheese for easier mixing and smoother filling.
