Ingredients
Scale
- 32 gingersnaps
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 2 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 16 oz container Cool Whip, thawed
- 2 cups Cool Whip or whipped cream (for garnish)
- 1/8 tsp pumpkin pie spice (for garnish)
Instructions
- Finely crush the gingersnaps and mix with melted butter and sugar.
- Press the mixture into a 9-inch springform pan and freeze to set.
- Beat softened cream cheese until fluffy.
- Add powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat until smooth.
- Fold in the thawed Cool Whip.
- Spread the filling over the crust.
- Refrigerate for a few hours or overnight to set.
- Remove the pan sides, top with Cool Whip or whipped cream, and sprinkle with pumpkin pie spice.
Notes
- Use a food processor to crush gingersnaps quickly.
- Let the pie chill thoroughly for best texture.
- Substitute homemade whipped cream for Cool Whip if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg