No Bake Pumpkin Cookie Pie
Total Time
4 hours 30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8-10 slices
- 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
- 8 oz cream cheese, room temp
- 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
- 1/4 tsp ground nutmeg
- 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 extract
- 1 16oz box gingersnap cookies (regular or gluten free) *make sure they’re crisp, NOT soft
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Preparation
Step 1
Mix together the ground graham crackers, brown sugar, and cinnamon.
Step 2
Once evenly mixed, stir in the melted butter.
Step 3
Press the crust into a 9″ pie dish, covering the bottom and sides.
Step 4
Place the crust in the refrigerator while we make the filling.
Step 5
Using a hand or stand mixer with the whisk attachment, mix together the cream cheese and sugar until smooth.
Step 6
Scrape down the bowl and then mix in the pumpkin and spices. Set aside.
Step 7
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.
Step 8
Whip on high speed until you reach a smooth consistency with stiff peaks. Careful not to over whip so keep a close eye on it!
Step 9
Spoon a little less than half of the whipped cream into the pumpkin mixture.
Step 10
Using a rubber spatula, gently fold the two together. 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.
Step 11
Spread a thin layer of filling in the bottom of the crust.
Step 12
Arrange a single layer of gingersnap cookies on top, breaking cookies as needed to fill big gaps.
Step 13
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 16oz box of cookies, but close to it). It’s OK if the filling overtakes the crust.
Step 14
Top the pie with the other half of whipped cream and place in an airtight container (you can also place a large bowl upside down over the pie if you don’t have a container large enough).
Step 15
Place the pie in the refrigerator and allow it to chill for at least 4 hours but preferably overnight.
Step 16
The next day, top with extra gingersnap cookies and serve chilled. Enjoy!
Step 17
Save recipe for the next time?
Chef's notes
For a gluten-free option, swap the graham crackers and cookies with a gluten-free alternative.
A pre-made graham cracker crust can be used to make this recipe even easier.
