Pumpkin Pie Cream Cheese ze Skorupy Cookie Gingersnap

Wszyscy wiemy, desery nie moja sprawa, ale raz na jakiś czas robię coś warte dzielenia. To jest jeden z tych deserów. One of my very favorite desserts is my No-Bake Peanut Butter Cream Cheese Pie with Pretzel Crust. Ja naprawdę nie lubię słodyczy, ale między masłem orzechowym, ser kremowy, the salty pretzels and the decadent homemade bita śmietana, I could probably eat the entire pie by myself.

I wanted to make something similar with more of a winter holiday spin. It’s the time of year for pumpkin pie and gingerbread so I wanted to incorporate those flavors. The pie crust is made from gingersnap cookies. If you buy gluten-free cookies, the pie will be completely gluten-free.

The filling is pumpkin mixed with vegan cream cheese and pumpkin pie spices. Since I don’t usually bake, I don’t keep a bottle of pumpkin pie spice but I do have all the components of it. I made my own blend and now I do have a bottle of pumpkin pie spice in my cabinet (patrz przepis poniżej).

Then I fold in my delicious homemade bita śmietana. I love this stuff so much, I purposely don’t make it often so I can’t eat it. I pamiętaj,, I don’t like sweets so that’s how good this is!

My Pumpkin Cream Cheese Pie with Gingersnap Cookie Crust is so easy to make. The only thing that gets baked is the crust. The pie just sets in the fridge. It looks like a lot more effort than it is. Even I can get behind that kind of dessert making. Tom said it’s absolutely delicious (he’s my official sweets taster) and that’s good because he gets to eat the whole thing! Cieszyć się!

Pumpkin Pie Cream Cheese ze Skorupy Cookie Gingersnap

To make Gingersnap Cookie Crust

2 cups gluten-free gingersnap cookies, zgnieciony


2 Tbs. cukier


6 Tbs. masło wegańskie, stopiony

Rozgrzej piekarnik do 350 stopni. Put the cookies into a resealable bag. Think of someone who irritates you and crush them into crumbles by whacking them with a rolling pin. Then roll the pin over the bag until you have small crumbles. Transfer the cookie crumbles to a bowl. Add the sugar and the melted butter and mix well until it feels sticky.

Cover the bottom of a pie plate with the crumbles. Press them firmly into the plate with the back of a spoon or a potato masher. Piec 10 minutes until the crust is just browned a bit. Remove from the oven and let cool completely before filling.

Pumpkin Pie Spice Blend


(Oddał 5 Tbs.)


3 Tbs. mielonego cynamonu


2 tsp. ground ginger


2 tsp. mielonej gałki muszkatołowej


1 ½ łyżeczki. piment


1 ½ łyżeczki. mielone goździki

To make Pumpkin Cream Cheese Pie

8 oz. wegański serek, zmiękczona


1-15 oz. can pumpkin


¼ szklanki brązowego cukru


2 tsp. Pumpkin Pie Spice


2 tsp. ekstraktu z wanilii


1 cup vegan whipped cream (zobaczyć przepis)


Extra whipped cream for topping

Combine all ingredients except the whipped cream. Beat with the mixer until smooth. Gently fold in the whipped cream. Spoon the mixture into the pie shell and smooth it out. Cover and refrigerate for at least one hour or until it has set up firmly. It will set up best if given several hours or even overnight. Decorate with gingersnap cookies and/or whipped cream, w razie potrzeby. Serve with a dollop of whipped cream.

The “V” Słowo: Powiedz to. Jedz. Żyć.

(Odwiedzone 1,687 czasy, 1 wizyt dzisiaj)

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Jedna odpowiedź na Pumpkin Pie Cream Cheese ze Skorupy Cookie Gingersnap

  1. Debbie Grudzień 19, 2012 w 12:34 pm #

    I’m not a big dessert person either but this sounds wonderful. And it is the holidays so I should splurge a bit 😀

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