קירבעס קרעם קעז פּיראָג מיט גינגערסנאַפּ קוקי קראַסט

מיר אַלע וויסן דיזערץ זענען ניט מיין זאַך אָבער יעדער אַמאָל אין אַ בשעת איך מאַכן עפּעס ווערט ייַנטיילונג. דעם איז איינער פון די דיזערץ. One of my very favorite desserts is my No-Bake Peanut Butter Cream Cheese Pie with Pretzel Crust. wirklich, די קרעם קעז, the salty pretzels and the decadent homemade קרעם, 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 (זען רעצעפּט אונטן).

Then I fold in my delicious homemade קרעם. I love this stuff so much, I purposely don’t make it often so I can’t eat it. און געדענקען, 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! האַנאָע האָבן!

קירבעס קרעם קעז פּיראָג מיט גינגערסנאַפּ קוקי קראַסט

To make Gingersnap Cookie Crust

2 cups gluten-free gingersnap cookies, קראַשט


2 Tbs. צוקער


6 Tbs. וועגאַן פּוטער, צעלאָזן

פּרעהעאַט די ויוון צו 350 דיגריז. 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. באַקן פֿאַר 10 minutes until the crust is just browned a bit. Remove from the oven and let cool completely before filling.

Pumpkin Pie Spice Blend


(מאכט 5 Tbs.)


3 Tbs. ערד צימערינג


2 tsp. ground ginger


2 tsp. ערד מושקאַט


1 ½ צפּ. אָלספּייס


1 ½ צפּ. ערד קלאָוועס

To make Pumpkin Cream Cheese Pie

8 אַז. וועגאַן קרעם קעז, סאָפאַנד


1-15 אַז. can pumpkin


¼ טעפּל ברוין צוקער


2 tsp. קירבעס פּיע ספּייס


2 tsp. וואַניל עקסטראַקט


1 cup vegan whipped cream (זען רעצעפּט)


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, אויב געוואלט. Serve with a dollop of whipped cream.

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 1,609 מאל, 1 וויסיץ הייַנט)

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איין ענטפער צו קירבעס קרעם קעז פּיראָג מיט גינגערסנאַפּ קוקי קראַסט

  1. דעבי דעצעמבער 19, 2012 בייַ 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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