No Bake Pumpkin Cookie Pie

No Bake Pumpkin Cookie Pie Recipe

The Perfect Fall Dessert

As the leaves turn and the air becomes crisp, there s nothing quite like indulging in a dessert that encapsulates the essence of fall. This No Bake Pumpkin Cookie Pie is not only a delightful treat but also an easy-to-make option for gatherings and family dinners. The creamy pumpkin filling combined with the crunchy gingersnap cookies creates a harmonious blend of flavors and textures that will leave your guests asking for seconds. This pie is perfect for those who want to enjoy the flavors of pumpkin without the hassle of baking, making it an ideal choice for busy individuals looking to impress.

Gingersnap Cookies: The Secret Ingredient

Gingersnap cookies serve as the backbone of this recipe, providing a delightful crunch that contrasts beautifully with the creamy pumpkin filling. Their warm spices complement the pumpkin, creating a rich flavor profile that is synonymous with the fall season. When selecting your gingersnap cookies, ensure they are crisp to maintain the desired texture throughout the layering process. You can even experiment with different brands or homemade versions to find the perfect taste that suits your palate. The joy of this No Bake Pumpkin Cookie Pie is that it allows for customization, ensuring that each bite is tailored to your preferences.

Healthier Alternatives

For those who are health-conscious, this recipe can be modified to cater to various dietary needs while still delivering on taste. Consider using low-fat cream cheese or a dairy-free alternative to reduce calories. Additionally, opting for whole-grain gingersnap cookies can enhance the nutritional value of your pie. To lower the sugar content, you can substitute granulated sugar with natural sweeteners like honey or maple syrup. These adjustments not only make the pie healthier but also add unique flavor dimensions, allowing you to enjoy a guilt-free indulgence during the festive season.

Serving Suggestions

This No Bake Pumpkin Cookie Pie is a versatile dessert that pairs well with various toppings and accompaniments. For a more festive presentation, consider garnishing with whipped cream and a sprinkle of cinnamon or nutmeg. You may also serve it alongside a scoop of vanilla ice cream for an extra indulgent experience. The pie can be made a day ahead, allowing the flavors to meld beautifully, making it an excellent option for holiday gatherings. No matter how you choose to serve it, this pie is sure to be a showstopper at any occasion.

Storage Tips

To ensure the best taste and texture, proper storage of your No Bake Pumpkin Cookie Pie is essential. Once prepared, cover the pie tightly with plastic wrap or store it in an airtight container. Refrigerate the pie and consume it within three to four days for optimal freshness. If you plan to make it ahead of time, it s advisable to keep the whipped cream separate until just before serving to maintain its light and fluffy texture. With these storage tips, you can enjoy this delicious pie even after the festivities have ended!

no-bake-pumpkin-cookie-pie-recipe

This delightful no bake pumpkin pie features layers of creamy pumpkin filling and crispy gingersnap cookies. A perfect fall treat!

Ingredients

  • 1 1/4 cup (145g) ground graham crackers
  • 1/4 cup (55g) light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 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
  • 1/4 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 (ensure they are crisp)

Instructions

  1. In a bowl, mix the ground graham crackers, brown sugar, and cinnamon. Stir in the melted butter until evenly combined.
  2. Press the mixture into a 9" pie dish, covering the bottom and sides. Refrigerate while preparing the filling.
  3. In another bowl, beat the cream cheese and granulated sugar until smooth. Add the pumpkin puree and spices, mixing until combined.
  4. In a separate bowl, whip the heavy cream, powdered sugar, milk powder (if using), and vanilla until stiff peaks form. Avoid over-whipping.
  5. Gently fold half of the whipped cream into the pumpkin mixture until no white streaks remain.
  6. Spread a thin layer of the pumpkin filling in the bottom of the crust, then layer gingersnap cookies on top. Repeat layers until filling is used, finishing with a layer of whipped cream.
  7. Cover the pie with an airtight lid or a bowl turned upside down and refrigerate for at least 4 hours, preferably overnight.
  8. Before serving, top with extra gingersnap cookies and enjoy your chilled pie!

Nutrition Information

Nutrition information is not provided. Adjust according to personal dietary needs.

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