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Creamy Pumpkin Dessert with Ginger Snap Crust

Creamy Pumpkin Dessert with Ginger Snap Crust

This delectable creamy pumpkin dessert features a crunchy ginger snap crust, perfect for fall.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 cups ginger snap cookies, crushed Use a food processor for a fine crumb.
  • 0.5 cups unsalted butter, melted Make sure it’s not too hot.
  • 15 oz canned pumpkin puree Plain pumpkin, not pumpkin pie filling.
  • 1.5 cups cream cheese, softened Let it sit at room temperature before use.
  • 2 cups whipped cream For a lighter texture, fold gently.
  • 1 cup sugar Adjust based on preference for sweetness.
  • 2 tsp pumpkin spice You can use cinnamon if you prefer.
  • 0.5 tsp vanilla extract For additional flavor.

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C).
  • Combine the crushed ginger snap cookies and melted butter in a bowl. Mix well.
  • Press the mixture into the bottom of a 9-inch pie dish to form the crust.
  • In another bowl, beat together the softened cream cheese and sugar until smooth.
  • Add pumpkin puree, vanilla extract, and pumpkin spice to the cream cheese mixture. Stir until combined.
  • Fold in the whipped cream, gently mixing to keep it airy.
  • Pour the filling into the prepared crust and spread it evenly.
  • Bake for about 30 minutes or until the filling is set.
  • Let it cool for a bit, then refrigerate for at least 2 hours before serving.

Notes

For added flavor, consider drizzling caramel sauce on top before serving.