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Best No-Bake Pumpkin Pie with Gingersnap Crust

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A creamy, spiced no-bake pumpkin pie with a crunchy gingersnap crust that comes together without turning on the oven. Perfect for fall gatherings and make-ahead desserts.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, finely crushed (about 30–35 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups (360ml) heavy whipping cream
  • ½ cup (120ml) heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Crushed gingersnap cookies and a sprinkle of cinnamon (for garnish)

Instructions

  1. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and mix until moistened. Press firmly into a 9-inch pie dish. Chill for at least 20 minutes.
  2. Whip the cream: In a chilled bowl, beat 1 ½ cups heavy cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form. Refrigerate.
  3. Make the pumpkin base: In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and beat until fluffy. Add pumpkin puree, 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until well combined.
  4. Fold together: Add one-third of the whipped cream to the pumpkin mixture and stir gently. Fold in remaining whipped cream until no white streaks remain.
  5. Assemble: Spoon filling into chilled crust. Smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Serve: Whip remaining ½ cup heavy cream with 1 tablespoon powdered sugar and ¼ teaspoon vanilla. Spread or pipe over pie. Garnish with crushed gingersnaps and cinnamon. Slice and serve cold.

Notes

Chill the crust for at least 20 minutes before adding filling. Use room temperature cream cheese to avoid lumps. Whip cream to stiff peaks for best texture. Fold gently to keep filling light. Chill overnight for best results. Can be made up to 2 days ahead. Freezes well for up to 3 months.

Nutrition

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

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