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Easy No-Bake Pumpkin Pie with Gingersnap Crust

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A creamy, spiced no-bake pumpkin pie with a crunchy gingersnap crust that sets beautifully in the fridge. Perfect for fall gatherings and holiday tables without any oven time.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225g of cookies, finely crushed)
  • 6 tablespoons unsalted butter (85g), melted
  • 2 tablespoons granulated sugar (25g) – optional, if your gingersnaps aren’t very sweet
  • Pinch of salt
  • 8 ounces cream cheese (226g), softened to room temperature
  • 1 cup pumpkin puree (240g) – not pumpkin pie filling
  • 1/2 cup packed brown sugar (100g) – light or dark both work
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup heavy cream (240ml), cold
  • 1/4 cup powdered sugar (30g)
  • 1 cup heavy cream (240ml), cold (for topping)
  • 2 tablespoons powdered sugar (15g) (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed gingersnaps for garnish
  • Ground cinnamon for dusting

Instructions

  1. Make the gingersnap crust: Crush gingersnap cookies into fine crumbs (using a food processor or a rolling pin and zip-top bag). In a medium bowl, combine crumbs with melted butter, sugar (if using), and a pinch of salt. Stir until mixture resembles wet sand and holds together when pressed. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Prepare the pumpkin base: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and ginger. Beat until well combined and smooth. Set aside.
  3. Whip the cream: In a separate clean, cold bowl, pour cold heavy cream and add powdered sugar. Whip on medium-high speed until stiff peaks form. Be careful not to over-whip.
  4. Fold it all together: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain. The filling should be pale orange, smooth, and fluffy.
  5. Assemble and chill: Remove crust from refrigerator. Spoon filling into crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Make the whipped topping: Just before serving, whip remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled pie. Sprinkle with crushed gingersnaps and a dusting of cinnamon.

Notes

Use full-fat cream cheese for best texture. For dairy-free, use dairy-free cream cheese and coconut cream. For gluten-free, use gluten-free gingersnaps. Chill at least 6 hours or overnight for best results. Slice with a hot knife for clean cuts.

Nutrition

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

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