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Ingredients:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 8 ounces cream cheese, softened
– 1 tablespoon vanilla extract
– 1 cup whipped cream (optional)
– Graham cracker crust (store-bought or homemade)
Instructions:
1. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, mix together the powdered sugar, pumpkin puree, salt, cinnamon, nutmeg, and ginger until well combined.
3. Add the softened cream cheese to the pumpkin mixture and mix until smooth.
4. Fold the whipped cream into the pumpkin mixture until well combined.
5. Stir in the vanilla extract.
6. Pour the filling into the graham cracker crust.
7. Refrigerate for at least 4 hours or overnight.
8. Top with whipped cream, if desired.
Graham Cracker Crust (Homemade):
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted unsalted butter
Instructions:
1. Mix the graham cracker crumbs and sugar in a bowl.
2. Pour in the melted butter and stir until the crumbs are evenly moistened.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Refrigerate for at least 30 minutes before filling.
Enjoy your delicious No-Bake Pumpkin Pie!