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Easy No-Bake Pumpkin Pie with Gingersnap Crust: Best Fall Dessert

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A creamy, spiced no-bake pumpkin pie with a crunchy gingersnap crust that sets in the fridge. Perfect for fall gatherings, this easy dessert requires no oven and delivers silky, mousse-like texture with deep pumpkin flavor.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 cup (225g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 can (15 oz or 425g) pumpkin purée
  • 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 cream

Instructions

  1. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl and stir in the sugar and salt. Pour the melted butter over the mixture and stir with a fork until every crumb is coated.
  2. Press the crust into the pie dish: Dump the crumb mixture into a 9-inch pie dish. Using the bottom of a measuring cup or a flat-bottomed glass, press the crumbs firmly into the bottom and up the sides. Place the crust in the fridge to firm up while you make the filling.
  3. Soften the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  4. Add the pumpkin and sugar: Add the pumpkin purée, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Beat on medium speed until combined and smooth.
  5. Whip the cream: In a separate bowl, pour the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form.
  6. Fold the cream into the pumpkin mixture: Add about a third of the whipped cream to the pumpkin mixture. Gently fold it in with a rubber spatula. Repeat with the remaining whipped cream until no white streaks remain.
  7. Fill the crust: Remove the crust from the fridge. Spoon the pumpkin filling into the crust and spread it evenly with the spatula. Smooth the top.
  8. Chill the pie: Cover the pie loosely with plastic wrap, pressing it directly onto the surface of the filling. Refrigerate for at least 6 hours, but overnight is better.
  9. Serve: Slice the pie with a sharp knife. Wipe the blade clean between cuts. Add a dollop of whipped cream and a sprinkle of cinnamon if desired.

Notes

For best results, chill the pie overnight. Use room temperature cream cheese to avoid lumps. Whip cream to stiff peaks for a firm filling. The crust stays crunchy for 2 days; after that it softens slightly. The pie can be frozen for up to 2 months.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, easy fall dessert, pumpkin pie without oven, Friendsgiving dessert, creamy pumpkin pie

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