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Gingersnap Cream Cheese Pumpkin Pie Variation

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A no-bake, mousse-like pumpkin pie with a graham cracker crust and fluffy whipped topping — perfect for fall entertaining.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup sugar

  • 6 tbsp melted butter

Filling:

  • 8 oz cream cheese (softened)

  • ¾ cup powdered sugar

  • 1 cup pumpkin purée

  • 1 tsp vanilla extract

  • 1½ tsp pumpkin pie spice

  • 1 cup heavy cream (whipped to stiff peaks)

  • Pinch of salt

Instructions

  • Mix crust ingredients and press into a 9-inch pie dish. Chill.

  • Beat cream cheese until smooth. Add powdered sugar, pumpkin, vanilla, spice, and salt. Mix until creamy.

  • Fold in whipped cream gently until fully combined.

  • Spread filling into crust. Chill at least 4 hours or overnight.

  • Top with whipped cream and cinnamon before serving.

Notes

  • Use gingersnaps for a spicier crust.

  • Store refrigerated for up to 3 days.

  • For a lighter version, use light cream cheese and whipped topping.

Find it online: https://foodemily.com/gingersnap-cream-cheese-pumpkin-pie-variation/