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Pumpkin Cream Cheese Dessert

A creamy, dreamy pumpkin dessert with a crunchy gingersnap crust, perfect for autumn gatherings.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 32 pieces gingersnaps Finely crushed.
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
For the filling
  • 8 oz cream cheese, softened Ensure it's at room temperature.
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup powdered sugar
  • 1 cup pumpkin puree Canned pumpkin is perfect.
  • 16 oz container Cool Whip, thawed
For garnish
  • 2 cups Cool Whip or whipped cream
  • 1/8 teaspoon pumpkin pie spice For garnish.

Method
 

Preparation
  1. Finely crush the gingersnaps until they resemble a fine crumb.
  2. In a mixing bowl, combine the crumbs with melted butter and granulated sugar until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan and freeze to set.
  4. In another mixing bowl, beat the softened cream cheese until light and fluffy.
  5. Add powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese, mixing until smooth.
  6. Fold in the thawed Cool Whip gently.
  7. Spread the filling evenly over the prepared crust and cover with plastic wrap.
  8. Refrigerate for a couple of hours or ideally, overnight.
Serving
  1. Carefully remove the springform sides to reveal the layered dessert.
  2. Top with a dollop of Cool Whip or fresh whipped cream, and sprinkle with pumpkin pie spice.

Notes

Store leftovers covered in the fridge for 3-4 days. Can be frozen for up to two months. Allow to thaw in the fridge overnight before serving.