Ingredients
Scale
- 2 cups gluten-free graham cracker crumbs, packed gently
- 6 tablespoons unsalted butter, melted (or plant-based butter for dairy-free)
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of fine sea salt
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 and 1/4 cups heavy cream, cold
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the crumbs feel like damp sand. Press firmly into a 9-inch springform pan and freeze.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold half into the cream cheese mixture, then fold in the rest until creamy.
- Add the pumpkin puree, pumpkin pie spice, and salt to the mixture, folding gently to combine. Adjust sweetness if needed.
- Pour the filling into the chilled crust and smooth the top. Chill for at least 6 hours or overnight before serving.
- Run a knife around the edge of the pan before releasing the springform. Slice with a hot knife for neat pieces.
Notes
Use pure pumpkin puree, as pumpkin pie filling is pre-sweetened and spiced. For firmer texture, bloom gelatin in water and whisk into cream cheese before folding in whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free