Freezer Pumpkin Pie with Gingersnap Crumb Crust
Indulge in the perfect blend of creamy and spiced fall flavors with this easy-to-make Freezer Pumpkin Pie with Gingersnap Crumb Crust. Featuring a buttery, aromatic crust made from crushed gingersnaps, this no-bake dessert is filled with a velvety pumpkin cream cheese mixture that's expertly spiced with pumpkin pie spice and sweetened to perfection with condensed milk. The incorporation of homemade whipped cream adds a luscious, airy texture that's simply irresistible. With just 30 minutes of prep time and no baking required, this make-ahead pumpkin pie is the ultimate holiday treat—freeze it overnight and serve straight from the freezer for a cool, creamy finish. Ideal for Thanksgiving, fall gatherings, or any time you crave the cozy flavors of autumn, this pie is as stunning as it is delectable.
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Ingredients
- 2 cups (crumbled) gingersnap cookies
- 6 tablespoons (melted) unsalted butter
- 2 tablespoons granulated sugar
- 8 ounces (softened) cream cheese
- 1 cup canned pumpkin puree
- 14 ounces sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup (cold) heavy whipping cream
Directions
Step 1
In a food processor, pulse the gingersnap cookies until finely ground. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin until finely crumbled.
Step 2
In a mixing bowl, combine the gingersnap crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Step 3
Press the crumb mixture into the bottom and sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.
Step 4
Place the crust in the freezer to chill while you prepare the filling.
Step 5
In a large mixing bowl, beat the softened cream cheese until smooth using a hand or stand mixer.
Step 6
Add the canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract to the cream cheese. Mix until the filling is smooth and well combined.
Step 7
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
Step 8
Gently fold the whipped cream into the pumpkin filling until fully incorporated and smooth.
Step 9
Pour the filling into the chilled gingersnap crust, smoothing the top with a spatula.
Step 10
Cover the pie tightly with plastic wrap or aluminum foil and freeze for at least 6 hours, or until firm.
Step 11
Before serving, remove the pie from the freezer and allow it to sit at room temperature for 10–15 minutes to soften slightly.
Step 12
Slice and serve as is, or top with additional whipped cream for garnish.
Nutrition Facts
| Serving size | (1462.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4728.7 |
| Total Fat 295.3g | 0% |
| Saturated Fat 165.6g | 0% |
| Polyunsaturated Fat 9.9g | |
| Cholesterol 794.9mg | 0% |
| Sodium 2672.6mg | 0% |
| Total Carbohydrate 459.2g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 305.7g | |
| Protein 62.1g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1642.3mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 3141.2mg | 0% |
Source of Calories