Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter (melted)
- ¼ teaspoon kosher salt
- 8 oz cream cheese (room temperature)
- 1 cup powdered sugar
- 1 cup pure pumpkin puree
- ½ tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream (very cold)
- 1 cup heavy whipping cream (very cold)
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by pulverizing gingersnap cookies into fine crumbs, mixing with melted butter and salt, then pressing into a pie plate.
- Refrigerate the crust while preparing the filling.
- Beat cream cheese and powdered sugar until smooth.
- Add pumpkin puree, vanilla, and pumpkin pie spice, mixing until fully incorporated.
- Whip 1 cup of heavy cream to stiff peaks.
- Fold the whipped cream into the pumpkin mixture in two batches.
- Spread the mousse into the crust and refrigerate for at least 3 hours.
- Whip the remaining cream with powdered sugar, maple syrup, cinnamon, and vanilla for the topping.
- Spread the whipped cream on top of the chilled pie.
- Let the pie sit at room temperature for 20–30 minutes before slicing.
Notes
- Use room temperature cream cheese to avoid lumps.
- Chill the pie for at least 3 hours before serving.
- Allow the pie to sit at room temperature briefly before slicing for easier removal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg