Description
This No Bake Pumpkin Pie features a creamy pumpkin filling with a delightful gingersnap crust, making it an easy and impressive dessert for fall gatherings.
Ingredients
- Gingersnap Cookies (2 cups)
- Butter (⅓ cup, salted, melted)
- Pumpkin Puree (15 ounces)
- Pumpkin Spice (1 teaspoon)
- Marshmallow Fluff (8 ounces)
- Whipped Cream (12 ounces, frozen, defrosted)
Instructions
- Combine gingersnap cookies and melted butter in a bowl.
- Press the mixture into a pie pan to form the crust and chill in the refrigerator.
- Whip together pumpkin puree, marshmallow fluff, and pumpkin spice until smooth.
- Fold in the whipped cream gently to keep the mixture airy.
- Pour the pumpkin filling into the prepared crust and smooth the top.
- Cover and freeze for at least four hours before serving.
Notes
Use fresh gingersnap cookies for best flavor and texture.
To thaw, put pie in the refrigerator overnight before serving.
Leftovers can be stored in the refrigerator for 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg