No Bake Pumpkin Pie

Course Dessert

Cuisine American, Southern

Keyword best-pumpkin-pie-recipe, no-bake-pumpkin-pie-recipe

Prep Time 10

Chill Time 4

Total Time 4 10

Servings servings

Calories 439kcal

Crush gingersnap cookies in a food processor. Add to a medium bowl with the melted butter and granulated sugar. Stir to combine.
Press cookie crumbs firmly onto the bottom and sides of a 9-inch pie pan. (deep dish pie dish) Freeze for 20 minutes.
In a large bowl, use an electric mixer on medium-high speed to beat together the cream cheese, powdered sugar, heavy cream and vanilla extract. Whip for 2-3 minutes, until smooth.
To the bowl add 2/3 of the Cool Whip, pumpkin puree and pumpkin pie spice. Beat on low speed just until combined. (Reserve the remaining Cool Whip for piping on top.)
Remove the crust from the freezer. Pour the filling into the crust and smooth the top with the back of a spoon or an offset icing spatula.
Pipe Cool Whip stars on top with a pastry bag or using a Ziploc bag with the corner cut off. (Alternately, spread the top with the remaining whipped topping.)
Cover loosely with plastic wrap or place into an airtight container and chill in the refrigerator for at least 4 hours or overnight, then slice and serve.

Crust - You could make a graham cracker crust, use vanilla wafers for the crust or use crushed Biscoff cookies in place of gingersnaps for the crust.
Nuts - You can garnish the top of the pie with toffee bits or toasted chopped pecans or walnuts.
Spices - You can use only ground cinnamon, if you don't have pumpkin pie spice on hand. You can also make your own spice blend using 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/8 teaspoon allspice.
Fresh Whipped Cream - Cool Whip is more stable than fresh whipped cream and works well as the topping. That said, you can make your own whipped cream, adding it to the top of the pie just before serving.
Homemade Whipped Cream Recipe - Using a hand mixer, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract and 3-4 tablespoons of granulated sugar until stiff peaks form. Frost the top of the pie on the same day you plan on serving it, then store chilled until serving.