Pumpkin Cream Pie

With a buttery gingersnap crust, silky smooth pumpkin filling, and whipped topping, this Pumpkin Cream Pie is the ultimate fall dessert! Skip baking the crust and you'll have a no-bake pie that'll be requested again and again!

Prep Time20

Cook Time10

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: no bake

Servings: slices

Calories: 400kcal

Author: Kelsey Byrnes

Equipment

1 pie plate

Ingredients

For the Crust (Or use a store-bought Graham Cracker Crust!)*

1 1/4 cups gingersnap cookie crumbs
1/4 cup butter melted

For the Filling

12 ounces cream cheese softened (1 1/2 bricks)
2/3 cup sugar
1 cup pumpkin puree
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 8-ounce tub whipped topping thawed, divided

Instructions

Make the Crust

Add the gingersnap cookies to the bowl of a food processor; pulse until they break down into fine crumbs. You'll need 20-25 cookies depending on the brand/size. Once they're broken down into fine crumbs, measure out 1 1/4 cups.
1 1/4 cups gingersnap cookie crumbs
Add the melted butter and stir (or pulse in the food processor) until it's well-combined, scraping down the sides of the bowl, if needed. The mixture should be even and sandy.
1/4 cup butter
Dump the mixture into the pie plate and press it into the bottom and up the sides of the pie plate.
Optional: Bake the pie crust in a 350℉ oven for 8-10 minutes. Set aside to cool completely.

Make the Filling

Add the softened cream cheese to the bowl of a stand mixer (or a large bowl with a hand mixer). Beat until smooth.
12 ounces cream cheese
Stir in the sugar, pumpkin puree, vanilla, and pumpkin pie spice until smooth.
2/3 cup sugar, 1 cup pumpkin puree, 1 tablespoon vanilla extract, 2 teaspoons pumpkin pie spice
Fold in 1/2 of the container of whipped topping.
0.5 8-ounce tub whipped topping
Spoon the filling into the pie crust and spread to an even layer.
Cover with plastic wrap and refrigerate for at least 4 hours to set up.
When ready to serve, top with the remaining whipped topping, cut into slices and serve.
0.5 8-ounce tub whipped topping

Notes

There are three crust options I love for this pie!

Gingersnap Crust (as instructed above)
Biscoff Cookie Crust (use 20 Biscoff cookies + 1/4 cup butter)
Graham Cracker Crust (use a store-bought prepared graham cracker crust or make your own using 8 full sheets of graham crackers, 2 tablespoons of sugar, and 1/3 cup melted butter)

For any of these options, try browning the butter before you make the crust - it adds rich, toffee-like notes to the flavor!

Nutrition