It’s that time of year again. Get ready for Dunkin’s annual Dunksgiving! It’s Thanksgiving, Dunkin’ style.
Every year, we come together in the Dunkin’ Culinary Team to create traditional Thanksgiving dishes with a Dunkin’ twist. We are giving YOU the recipes so you can join in on the fun. From Bold Breakfast Black™ Tea Spice Cranberry Sauce to Dark Roast Coffee Marinated Brussel Sprouts, you won’t want to miss the feast.
For ending the day on a sweet note, check out our No Bake Pumpkin Latte Cheesecake Pie recipe. The pie features layers of gingersnap crust, pumpkin pie filling, Dunkin’ Pumpkin Latte cheesecake mousse, all garnished with whipped topping and pumpkin pie spice. See how to create it below!
Ingredients:
For the Crust:
- 4 cups (14 oz.) Gingersnaps, Ground
- 8 Tbsps. (1 stick) Butter, Salted, Melted
For Layer #1:
- 8 oz. Cream Cheese, Softened
- 2 Cups Powdered Sugar
- 1 Can (15 oz.) Pumpkin Puree
For Layer #2:
- 2 Packages (3 oz.) Jell-O Cheesecake Instant Pudding
- 2 Small (10 oz.) Dunkin' Pumpkin Lattes, cooled
- 8 oz. cream cheese, softened
- 1/2 Cup Powdered Sugar
- 8 oz. Cool Whip Whipped Topping, Thawed
To Garnish:
- 8 oz. Cool Whip Whipped Topping, Thawed
- Pumpkin Pie Spice Garnish
Directions:
Pie Crusts
- Combine gingersnaps and melted butter in a small bowl and mix until well incorporated.
- Divide gingersnap mixture into two (2) 10 inch pie pans, pressing firmly into the bottom and sides of the pan. Refrigerate until ready to use.
Filling
- Combine pudding mix with Dunkin’ Pumpkin Lattes for Layer #2 in a small bowl and set aside.
- Meanwhile, using an electric mixer, combine cream cheese and powdered sugar and beat with a paddle attachment on medium speed until light and fluffy, about 3 minutes.
- Add pumpkin puree and continue to mix until well combined, scraping down the sides of the bowl as needed.
- Divide and spread filling evenly into the two prepared pie shells.
- Using the same mixing bowl, begin preparing Layer #2 by combining additional cream cheese and powdered sugar and beating with a paddle attachment on medium speed until light and fluffy, about 3 minutes.
- Add prepared Dunkin’ Pumpkin Latte Pudding and continue to mix until well combined, scraping down the sides of the bowl as needed.
- Remove from mixer and fold in whipped topping.
- Divide and spread filling evenly into the two prepared pie shells on top of the pumpkin layer.
- Using a pastry bag with a star tip, decorate the top of the pies with rosettes and garnish with pie spice.
- Refrigerate pie for at least 12 hours prior to serving. Pies can also be frozen and thawed, or served frozen. Enjoy with a warm cup of Dunkin’ Freshly Brewed Coffee.
