No-Bake Pumpkin Cookie Pie
This No-Bake Pumpkin Cookie Pie is exactly what the doctor ordered for this Thanksgiving celebration! If you have people in your life that aren’t pumpkin pie fans (ahem…everyone I know), then this is the answer!
Often it’s the texture of pumpkin pie that turns them off. No worries here as this pie has a mousse-like consistency. Often, it’s the flavor. This pie is filled with gingersnap cookies, cloves, nutmeg and cinnamon to give it a light, delicious pumpkin reminiscence. It’s like an icebox cake for the holiday!
Most important is that you don’t bake this pie. Make it ahead and enjoy the freedom to stress out over the rest of the holiday meal!
Make the crust by combining graham cracker crumbs, brown sugar, cinnamon and melted butter. Press it into the bottom and sides of a pie plate. Refrigerate it while you make the filling (see, no baking necessary).
For the filling mix the cream cheese and sugar until it’s smooth. Make sure the cream cheese is at room temperature to get the smoothest mixture.
In a separate bowl, whip the cream with powdered sugar, milk powder and vanilla. Once stiff peaks are formed, spoon 1/2 cup into the pumpkin mixture and fold in until there is no more white whipped cream to be seen. Be gentle as you don’t want to deflate the whipped cream.
Layer the gingersnap cookies with the pumpkin mixture beginning with the cookies. Continue to layer until you run out of filling. Top with cookies, the remaining whipped cream and then refrigerate.
The cookies will soften in the refrigerator. It becomes similar to an icebox cake. I really like the Trader Joe’s Ginger cookies as they have chunks of ginger in them that stay firm.
Place the pie in the refrigerator so that the filling sets up. It should be in the refrigerator for at least 4 hours.
When you are ready to serve it, top with extra gingersnap cookies and enjoy!
Share Your Thoughts...
No-Bake Pumpkin Cookie Pie
Makes: 8-10 servings
Prep Time: 35 minutes
Total Time: 35 minutes plus chill time 4 hours
Ingredients
Graham Cracker Crust (homemade or store-bought):
- 1 & 1/4 cup ground graham crackers
- 1/4 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
No-Bake Pumpkin Pie Filling:
- 6 ounces cream cheese, room temperature
- 1/3 cup (100g) granulated sugar
- 1 cup pumpkin purée (NOT pumpkin pie filling)
- 1 & 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 & 1/4 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
- 1 tsp vanilla extract
- 1 (16 ounce) box gingersnap cookies (make sure they’re crisp, NOT soft)
Instructions
Graham Cracker Crust:
Mix together the ground graham crackers, brown sugar, and cinnamon. Once evenly mixed, stir in the melted butter. Press the crust into a 9″ pie dish, covering the bottom and sides. Place the crust in the refrigerator while you make the filling.
No-Bake Pumpkin Pie Filling:
Using a hand or stand mixer with the whisk attachment, mix together the cream cheese and sugar until smooth. Scrape down the bowl and then mix in the pumpkin and spices. Set aside.
In a separate mixing bowl using a hand or stand mixer with the whisk attachment, add the whipping cream, powdered sugar, milk powder, and vanilla. Whip on high speed until you reach a smooth consistency with stiff peaks. Be careful not to over-whip, so keep a close eye on it!
Spoon 1/2 cup of the whipped cream into the pumpkin mixture, reserving the remaining whipped cream for later, and gently fold the two together, using a rubber spatula. Run the spatula around the bowl and through the batter, repeating this process until you can no longer see any white streaks of whipped cream.
Spread a thin layer of filling in the bottom of the crust. Arrange a single layer of gingersnap cookies on top, breaking cookies as needed to fill big gaps. Scoop another layer of filling on top (thicker than the first) and repeat the process. Keep alternating layers until you run out of filling (you likely will not use the entire box of cookies, but close to it). It’s okay if the filling overtakes the crust.
Top the pie with the remaining whipped cream and place in an air tight container (you can also place a large bowl upside down over the pie if you don’t have a container large enough). Place the pie in the refrigerator and allow it to chill for at least 4 hours but preferably overnight.
When ready to serve, top with extra gingersnap cookies and serve chilled. Enjoy!
Recipe adapted from Butternut Bakery Blog
Leave a Review