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No Bake Pumpkin Cream Pie | In Jennie's Kitchen

No Bake Pumpkin Cream Pie

No time to make the crust, or just want to save a few extra minutes? Skip that step, and go straight to filling. Fold in all of the whipped cream, instead of just half, to turn it into a velvety pumpkin mousse. Store it in a tightly covered container for up to 2 days. Serve with additional whipped cream, if you like, and toasted pecans.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 to 10

Ingredients
  

  • 6 ounces 168 grams ginger snaps
  • 4 tablespoons 56 grams butter, melted
  • 1 cup heavy cream
  • 8 ounces 224 grams cream cheese, softened
  • 1 cup 120 grams confectioner's sugar
  • 1/2 cup 130 grams pumpkin puree
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of sea salt
  • 11/2 ounces 42 grams pecans, toasted & chopped

Instructions
 

  • Add the cookies to a food processor. Pulse into fine crumbs. In a small bowl, combine the melted butter and cookie crumbs. Stir with a fork until well mixed.
  • Press the cookie mixture into the bottom and up the sides of a 9-inch (22 cm) pie pan (regular, not deep dish). Place in the fridge to set while you make the filling.
  • Add the heavy cream to a deep bowl, and beat on high until it forms stiff peaks; set aside. Divide the whipped cream in half; set aside.
  • Add the cream cheese to a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the pumpkin puree, lemon juice, and spices. Increase speed to medium and beat until all ingredients are combined and filling is smooth.
  • Fold in half of the whipped cream into the filling mixture. Spoon the filling into prepared pie pan, spreading it to the edges. Spread the remaining whipped cream on top, leaving a 1/2-inch (1.25 cm) border. Sprinkle the pecans on top. Place the pie in the fridge to chill and firm up, about 30 minutes. The pie may be prepared, and stored in the fridge covered, the night before serving.