If you’re looking for a lighter, healthier substitute for traditional pumpkin pie, you can find tastes of the season with this delicious Pumpkin Icebox Pie. This pie is similar to a layered trifle, richly flavored with pumpkin and holiday spices. As the recipe calls for you to alternate layers of smooth pumpkin cream and gingersnap cookies, the pie begins to develop a cake-like texture after chilling. The recipe requires no baking of any kind and can be easily prepared with a mixing bowl and refrigerator. An alternative and gluten-free version of this healthy and delicious dessert can be made by using gluten-free gingersnaps.
16 oz cream cheese
1 cup packed dark brown sugar
1/2 cup white sugar
1 can canned pumpkin (approx. 15 oz)-
unsweetened, plain pumpkin not “pie mix”
1 Tbs ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
gingersnap cookies or wafers
Step 1: Whip the cream cheese and white sugar together in a mixing bowl.
Step2: Add the white sugar, pumpkin, cinnamon, vanilla and salt. Whip the mixture until smooth. If there are chunks of cream cheese, the mixture can be pushed through a sieve.
Step 3: Once the mixture is ready, line a pyrex baking dish or decorative glass dish with gingersnap cookies.
Step 4: Pour a third of the mixture over the cookies and smooth. Add another layer of cookies and smooth pumpkin mixture over it again. Repeat until the pan is full and the mixture is used up.
Step 5: Decorate the top with cookies and sift with powdered sugar. Chill in the fridge until ready to serve.