Pumpkin Cream Pie
This easy, no-bake Pumpkin Cream Pie blends silky pumpkin custard with a crunchy gingersnap crust—perfect for fall holiday celebrations!
Ingredients
- 1½ cups gingersnap cookie crumbs about 25 cookies; sub graham crackers + ½ tsp ground ginger
- ⅓ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 Tbsp granulated sugar optional, for extra sweet crunch
- 8 oz (1 package) cream cheese softened (or use full-fat Greek yogurt for tang)
- 1 cup canned pumpkin puree not pumpkin pie mix; homemade works too
- ½ cup granulated sugar or swap half for brown sugar or maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch salt balances sweetness
- 1 cup heavy whipping cream or chilled coconut cream for vegan option
- 1 cup whipped cream store-bought or freshly whipped
- Extra cinnamon or gingersnap crumbs for garnish
Instructions
- Preheat your oven to 350°F.
- Stir together gingersnap crumbs, melted butter, and sugar until the texture resembles wet sand. Press firmly into a 9-inch pie pan.
- Bake the crust for 8–10 minutes until edges are fragrant and just set; let cool completely on a wire rack.
- Beat cream cheese until smooth, then add pumpkin puree, sugar, vanilla, spices, and salt. In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the pumpkin-cream mixture. Spoon the filling into the cooled crust.
- Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Just before serving, top with whipped cream and a dusting of cinnamon or extra crumb garnish.
- Slice with a hot, dry knife for clean cuts.
Notes
Store covered in the fridge for up to 5 days for best flavor. Freeze for up to 1 month for longer storage.
Nutrition
Calories: 350kcal
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