Ingredients
Scale
For the Crust:
- 1 1/2 cups finely crushed graham crackers or crisp ginger snap cookies
- 2 tablespoons granulated sugar
- pinch of salt
- 5 tablespoons unsalted butter, melted and slightly cooled
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon molasses
- 2 1/2 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
For Topping:
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
Instructions
- In a medium bowl, combine crushed graham crackers or ginger snaps with sugar, salt and melted butter. Toss together to coat the entire mixture in butter. Press into a 9-inch baking dish, a tart pan with a removable bottom or 8 individual ramekins. I like making these no bake desserts in a tart pan or in individual ramekins so I don’t have to fuss with fighting to remove the sliced pie from the pie pan.
- Bake at 350 degrees F for 15 minutes. Remove from the oven and cool completely before adding the filling.
- To make the Filling:
- Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy. Both fats should be well softened to ensure the filling is lump free. Add the powdered sugar to the mixture and beat until smooth and fluffy. Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined. If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl. I did that. No shame in that game.
- Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins. Let pie chill in the fridge overnight. This is actually important… the pie won’t be settled enough in 2 hours. Overnight is best.
- To Make the Topping:
- Beat together heavy cream and maple syrup until cream is in soft peaks. Spread over the chilled pie and sprinkle with more maple syrup just before slicing. Slice and serve.