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Creamy No-Bake Pumpkin Pie with Gingersnap Crust

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A silky, no-bake pumpkin pie with a spicy gingersnap crust that sets perfectly in the fridge. It’s easy to make, requires no oven, and tastes like all the best parts of fall.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream, for garnish (optional)
  • Crushed gingersnaps, for garnish (optional)
  • Caramel sauce, for garnish (optional)

Instructions

  1. Make the crust: Place gingersnap cookies in a food processor and pulse into fine crumbs. Transfer to a medium bowl, add melted butter and sugar (if using), and stir until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 15 minutes while you make the filling.
  2. Whip the cream: In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  3. Make the pumpkin base: In another large bowl, beat softened cream cheese on medium speed until smooth, about 2 minutes. Add pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until well combined and smooth, about 1-2 minutes.
  4. Fold together: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Add the remaining whipped cream and fold gently until no white streaks remain. The mixture should be light, airy, and pale orange.
  5. Assemble the pie: Remove crust from the refrigerator. Spoon the pumpkin filling into the crust, spreading evenly. Tap the pie dish gently on the counter to release air bubbles. Smooth the top.
  6. Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
  7. Garnish and serve: Before serving, top with whipped cream, crushed gingersnaps, and caramel sauce if desired. Slice with a sharp knife, wiping the blade clean between cuts. Serve cold.

Notes

For best results, chill the pie overnight. Use a wet knife for clean slices. The pie can be stored in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, pumpkin dessert, fall dessert, easy pumpkin pie, no oven pumpkin pie

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