No-Bake Pumpkin Pie Cheesecake
This frozen pumpkin pie is perfect for preparing beforehand. Rich pumpkin, cinnamon, ginger, and nutmeg make up the creamy filling, complemented by the crisp crust. A whipped cream topping finishes off this dessert.
Servings 8
Calories 522kcal
Ingredients
For the crust
- 10 oz ginger snap cookies
- ½ cup pecans
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter melted
For the filling
- 1 cup heavy cream
- 8 oz cream cheese room temperature
- ½ cup light brown sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Instructions
For the crust
- Preheat oven to 325°F.
- Pulse ginger cookies in a food processor until they become a fine crumb. Add granulated sugar and pecans and continue processing until the mixture is evenly ground.
- With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.
- Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust.
- Bake in preheated oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.
For the filling
- Prepare the heavy cream by whipping it to stiff peaks. Set aside.
- Mix cream cheese and brown sugar until light and fluffy.
- Add pumpkin puree, cinnamon, ginger, and nutmeg and mix to combine.
- To finish, fold in prepared whipped cream until no streaks remain.
- Pour into prepared pie shell, smooth to an even layer, and freeze a minimum of 4 hours. This pie can also be made a few days in advance.
- Before serving, let sit at room temperature for 20 minutes. Slice and serve!
Video
Nutrition
Serving: 1slice | Calories: 522kcal
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