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Easy No-Bake Pumpkin Pie with Gingersnap Crust

no-bake pumpkin pie with gingersnap crust - featured image
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A creamy, no-bake pumpkin pie with a spicy gingersnap crust that comes together in minutes. Perfect for Thanksgiving or any fall gathering, this pie frees up oven space and tastes even better the next day.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 200g)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt (optional)
  • 8 ounces cream cheese, softened (226g)
  • 1 cup powdered sugar (120g)
  • 1 cup canned pumpkin puree (245g)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold butter, cut into small cubes (28g)
  • 1 ½ cups whipped topping, thawed (about 225g)
  • Additional whipped topping for garnish (optional)
  • Crushed gingersnaps for garnish (optional)
  • Ground cinnamon or nutmeg for dusting (optional)

Instructions

  1. Crush gingersnaps into fine crumbs using a food processor or a rolling pin and zip-top bag. Transfer to a medium bowl.
  2. Add sugar and salt (if using) to the crumbs. Pour in melted butter and stir with a fork until all crumbs are moistened.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it down. Refrigerate for at least 15 minutes.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Scrape down the sides.
  5. Add powdered sugar and beat until combined, about 30 seconds.
  6. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on low until combined, then increase to medium and beat for 1 minute until smooth.
  7. Add cold butter cubes one at a time, beating on low after each addition until incorporated (about 2 minutes total).
  8. Fold in whipped topping by hand with a spatula until no white streaks remain.
  9. Spoon the filling into the chilled crust and spread evenly. Tap the dish gently on the counter to release air bubbles.
  10. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. Before serving, add optional toppings: pipe or dollop whipped topping, sprinkle crushed gingersnaps, and dust with cinnamon or nutmeg.
  12. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

For best results, chill the pie overnight. The cold butter in the filling helps it set without gelatin. If using fresh pumpkin, drain excess moisture through a cheesecloth. For dairy-free, use plant-based cream cheese, butter, and whipped topping.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, easy pumpkin pie, Thanksgiving dessert, no-bake dessert, pumpkin pie without oven

Find it online: https://gleamgulp.com/easy-no-bake-pumpkin-pie-with-gingersnap-crust/