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Easy No-Bake Pumpkin Pie with Gingersnap Crust

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This no-bake pumpkin pie with gingersnap crust is impossibly silky, easy to make, and perfect for holidays. The spicy-sweet ginger crust stays crunchy without baking, and the creamy filling sets perfectly every time.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt (skip if using salted butter)
  • 1 ½ cups heavy cream, cold
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Crushed gingersnaps or candied pecans for garnish

Instructions

  1. Make the crust: Crush gingersnaps into fine crumbs. Mix with melted butter, sugar (if using), and salt until it holds together. Press firmly into a 9-inch pie dish. Refrigerate for at least 20 minutes.
  2. Whip the cream: Beat cold heavy cream until stiff peaks form. Refrigerate.
  3. Make the pumpkin base: Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until combined.
  4. Fold together: Gently fold one-third of the whipped cream into the pumpkin mixture. Fold in the remaining cream in two additions until no white streaks remain.
  5. Assemble: Spoon filling into chilled crust. Smooth the top. Tap gently to settle.
  6. Chill: Cover and refrigerate for at least 6 hours, preferably overnight.
  7. Make topping: Before serving, beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over pie. Garnish with crushed gingersnaps or candied pecans.

Notes

Cream cheese must be at room temperature to avoid lumps. For best results, chill the pie overnight. The pie can be made up to 3 days in advance. For a dairy-free version, use full-fat coconut cream and dairy-free cream cheese. For gluten-free, use gluten-free gingersnaps or graham crackers.

Nutrition

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

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