Print

Creamy No-Bake Pumpkin Cheesecake Pie: Easy 30-Minute Dessert

creamy no-bake pumpkin cheesecake pie - featured image
Print Recipe

This creamy no-bake pumpkin cheesecake pie captures the velvety texture and bold pumpkin flavor of a classic bakery favorite, but without turning on the oven. The filling sets beautifully in the fridge, and the gingersnap crust adds a warm, snappy contrast.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces, or use graham crackers for a milder flavor)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream, cold
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Freshly grated nutmeg or cinnamon for garnish

Instructions

  1. Make the crust: In a medium bowl, combine the gingersnap crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it down. Refrigerate for about 15 minutes while you make the filling.
  2. Whip the cream: In a clean, cold bowl, pour in the heavy cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form, about 2-3 minutes. Set the whipped cream aside in the refrigerator.
  3. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the pumpkin and spices: Add the pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Beat on medium speed until well combined and smooth, about 1-2 minutes. Scrape down the bowl again.
  5. Fold in the whipped cream: Remove the whipped cream from the fridge. Add about one-third of it to the pumpkin mixture and gently fold it in with a spatula. Add the remaining whipped cream and fold gently until no white streaks remain.
  6. Fill the crust: Pour the filling into the chilled crust. Use a spatula to spread it evenly and smooth the top. Give the pie dish a few gentle taps on the counter to release any air bubbles.
  7. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  8. Make the whipped topping (optional): Just before serving, whip the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe it over the chilled pie. Garnish with freshly grated nutmeg or cinnamon.

Notes

Room temperature ingredients are non-negotiable for a smooth filling. Don’t skip chilling the crust. Fold the whipped cream gently to keep the filling airy. Use 100% pure pumpkin puree, not pumpkin pie filling. For faster chilling, use a metal pie dish. The pie can be frozen for up to 2 months (without whipped topping).

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin pie, fall dessert, Thanksgiving dessert, easy dessert, no-bake pie, pumpkin cheesecake pie

Find it online: https://perkypan.com/creamy-no-bake-pumpkin-cheesecake-pie-easy-30-minute-dessert/