No-Bake Pumpkin Pie

By Violet_61

Recipe from Real Simple magazine, November 2018.
Amy's favorite pumpkin pie!

Ingredients

• 8 oz graham crackers (about 15 sheets or 2 cups)
• 3/4 tsp kosher salt, divided
• 10 tbsp (1 1/4 sticks) unsalted butter, melted
• 10 oz white chocolate chips, about 1 1/2 cups
• 1- 15 oz can pumpkin puree
• 8 oz cream cheese, room temperature
• 1 tsp vanilla
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• OPTIONAL-whipped cream for serving

Details

Servings 8
Preparation time 30mins
Cooking time 270mins

Preparation

Step 1

Coat a 9-inch pie plate with cooking spray.

Pulse crackers and 1/4 tsp salt in a food processor until finely ground. (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm).
Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.

Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Or you can use a double boiler. Let cool. Whisk in pumpkin puree.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves and remaining 1/2 teaspoon of salt, scraping down sides and bottom of bowl as needed; beat to combine.
Stop mixer, add pumpkin mixture and beat to combine.

Pour filling into pie plate and smooth top. Refrigerate until set, at least 4 hours and up to overnight.

Serve with whipped cream.