Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
no-bake pumpkin pie - featured image

No-Bake Pumpkin Pie: Easy Gingersnap Cookie Crust

  • Author: Olivia
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

A stress-free, no-bake pumpkin pie featuring a crunchy gingersnap cookie crust and a rich, cheesecake-like pumpkin filling. Perfect for holidays and make-ahead entertaining.

Ingredients

Scale
  • 3 cups (240g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 8 ounces (225g) full-fat cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 15 ounces (425g) canned 100% pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, chilled
  • Whipped cream, for topping (optional)
  • Extra gingersnap crumbs, for garnish (optional)

Instructions

  1. Crush the gingersnap cookies into fine crumbs using a food processor or a Ziploc bag with a rolling pin.
  2. In a medium bowl, mix the cookie crumbs with melted butter, granulated sugar, and salt until the texture resembles wet sand.
  3. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 10 minutes to set.
  4. In a large bowl, beat the softened cream cheese and powdered sugar together until completely smooth and pale.
  5. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined.
  6. In a separate cold bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin mixture in two additions until no white streaks remain.
  8. Pour the filling into the chilled crust and smooth the top.
  9. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. To serve, release the springform pan sides, top with whipped cream and extra crumbs, slice, and enjoy.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Chill the crust in the freezer to help it bind. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For gluten-free, use GF gingersnap cookies. For dairy-free, substitute with vegan cream cheese and coconut oil.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22
  • Sodium: 180
  • Fat: 18
  • Saturated Fat: 11
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 4

Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, holiday dessert, make-ahead dessert, easy pumpkin pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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