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What you'll need

  • Gingersnap crust
  • 1 c. graham cracker crumbs
  • 1 c. gingersnap crumbs
  • 3 tbsp. Zulka Morena pure cane sugar
  • 1 pinch of salt
  • 5 tbsp. butter, melted
  • Filling
  • 12 oz .cream cheese, set out at room temperature for 30 minutes
  • 1 tsp. ground cinnamon
  • 1 ½ tsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • 1 c. Zulka pure powdered sugar
  • 1 c. solid-pack canned pumpkin
  • 2 c. homemade whipped cream + more for garnish *see NOTES


What to do

  • 1

    Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.

  • 2

    Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.

  • 3

    Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.

  • 4

    NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did in this recipe.

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