# No Bake Pumpkin Delight with a Delicious Gingersnap Crust! A Fall Treat to Remember!
## Introduction
Are you ready to create an incredibly delicious fall dessert that requires no baking, and will soon become a family favorite? Our No Bake Pumpkin Delight with a Gingersnap Crust is the sweet treat heralding autumn that has everyone raving!
## Why Make This Recipe
When the leaves start to shift into brilliant tones of gold and red, and a chill lingers in the air, fall calls for cozy and comforting foods. This recipe combines the season’s favorite flavors with an easy-to-making process. No oven required!
## How to Make No Bake Pumpkin Delight
### Ingredients:
#### For the Gingersnap Crust:
– 2 cups gingersnap cookies, crushed
– 1/2 cup unsalted butter, melted
#### For the Pumpkin Layer:
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/8 tsp cloves
– 8 oz cream cheese, softened
– 1 tsp vanilla extract
– 1/2 cup heavy whipping cream
#### For the Topping:
– 1 cup whipped cream
– Extra gingersnap crumbs or cinnamon for garnish (optional)
### Directions:
Follow our step-by-step guide to getting your No Bake Pumpkin Delight ready in no time!
## How to Serve No Bake Pumpkin Delight
This creamy dessert is perfect cut into squares and served chilled, straight from the fridge! A dollop of whipped cream and some extra gingersnap crumbs or a sprinkle of cinnamon on top make it irresistible.
## How to Store No Bake Pumpkin Delight
Keep your No Bake Pumpkin Delight fresh in an airtight container in the fridge for up to five days. it’s recommended to store it without the whipped cream topping and add it just before you’re ready to serve.
## Tips to Make No Bake Pumpkin Delight
Use a food processor to crush your gingersnap cookies evenly. When combining the cookie mixture and butter for your crust, make sure it’s well combined to prevent a crumbly crust. For the pumpkin layer, ensure your cream cheese is at room temperature before mixing this will help prevent lumps.
## Variations
Want to spice it up? Try adding a thin layer of caramel sauce over the gingersnap crust before adding the pumpkin filling!
## FAQs
#### 1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Make sure to cook it until it’s very soft, then puree it until smooth.
#### 2. Can this recipe be made ahead of time?
Absolutely! In fact, this dessert is even better when made a day in advance as it gives the flavors time to meld together.
#### 3. Can I use other cookies for the crust?
Yes! While gingersnap cookies provide a fall flavor, you could also use graham crackers or even vanilla wafers.
Now you’re equipped with everything you need to prepare this incredible No Bake Pumpkin Delight, perfect for your next family gathering!