Pumpkin No Bake Cake (Print Version)
# Ingredients:
01 -
1 cup (240ml) cold heavy cream.
02 -
6 Tablespoons (85g) melted unsalted butter.
03 -
1/4 cup (50g) packed brown or regular sugar.
04 -
2 cups (200g) crushed gingersnap cookies.
05 -
1/4 teaspoon each of ground cinnamon and ginger.
06 -
16 ounces (452g) softened full-fat cream cheese.
07 -
3/4 cup (90g) powdered sugar.
08 -
1 cup (227g) pumpkin puree.
09 -
1/4 cup (50g) dark or light brown sugar.
10 -
2 teaspoons pumpkin pie spice.
11 -
1/2 teaspoon ground cinnamon.
12 -
1 teaspoon pure vanilla extract.
13 -
1/8 teaspoon salt.
# Instructions:
01 -
Squash gingersnap crumbs together with butter, sugar, cinnamon, and ginger. Push mixture into the bottom of a springform pan and chill in the freezer for 10–20 minutes.
02 -
With a mixer, beat the cold cream on medium-high until stiff peaks appear—should take about four minutes.
03 -
Whip cream cheese until it's silky smooth. Toss in pumpkin, sugars, and mix well. Lastly, stir in salt, spices, and vanilla.
04 -
Gently mix the whipped cream into the cream cheese base until fully combined.
05 -
Pour the filling over the cold crust, then smooth it flat with a spatula.
06 -
Cover and leave it in the fridge for at least 8 hours, and up to two days.
# Notes:
01 -
Prepare this up to 2 days ahead and keep cold in the fridge.
02 -
Store leftovers in the fridge for as long as 5 days.
03 -
Freeze leftovers for up to 3 months.
04 -
For great results, stick to canned pumpkin, not fresh.