Pumpkin Cookie Pie

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This is a no bake pumpkin cookie pie. There is a graham cracker crust, pumpkin no bake pie with pumpkin cookie pieces in the pie. Topped with whipped cream.

Prep Time30

Cook Time0

Chilling Time6

Total Time6 30

Servings: slices

Calories: 362kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs 2 packets
2 TBSP Light brown sugar packed
10 TBSP Unsalted butter melted

No Bake Pumpkin Pie

1 1/2 cups Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
16 oz Cream cheese room temperature
1 cup Powdered sugar sifted
15 oz Pumpkin puree can not pumpkin pie filling
1 1/2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1 tsp Pure vanilla extract
2 1/2 cups Pumpkin cookie pieces Use 1 1/2 boxes Tate's pumpkin spice cookies

Whipped Cream

1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
extra cookie pieces on top

US - Metric

Instructions

Graham Cracker Crust

Spray a 9-inch springform pan with baking nonstick spray. If you are removing the pie from the bottom pan, then place a parchment paper circle on the bottom. Spray again. If you aren't removing, then it doesn't need parchment paper.
Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
2 1/2 cups Graham cracker crumbs, 2 TBSP Light brown sugar, 10 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust into the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
Place the crust into the freezer while you make the filling.

No Bake Pumpkin Pie

Using a mixer with a metal bowl and whisk attachment, add in the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Set aside.
1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Using a mixer in a separate bowl, beat the cream cheese and powdered sugar on high speed for 2 minutes.
16 oz Cream cheese, 1 cup Powdered sugar
Add in the pumpkin puree, cinnamon, pumpkin pie spice, and vanilla. Mix on medium until combined.
15 oz Pumpkin puree can, 1 1/2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Pure vanilla extract
Add in the whipped cream to the pumpkin mixture. Use a rubber spatula to fold it in. Be gentle to not over mix the air out of the whipped cream. Do this until it is all combined.
Using a food processor, blend the 2 1/2 little packs (19 cookies) into small and medium pieces. Add the cookie pieces to the batter and stir them in.
2 1/2 cups Pumpkin cookie pieces
Spread the batter on top of the crust, make sure it even layer. Cover and chill the pie for at least 6 hours or overnight.

Whipped Cream

Using a mixer with a metal bowl and whisk attachment, add in the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Separate 1 cup of whipped cream, and put the rest in a piping bag with a large french star tip.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Remove the ring around the pie. Remove the parchment paper. Use a spatula to spread any uneven edges.
Spread 1 cup of whipped cream on top. Pipe dollops of whipped cream. Top with extra pumpkin cookie pieces.
extra cookie pieces on top

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition