Print

Easy No-Bake Pumpkin Pie with Gingersnap Crust

no-bake pumpkin pie with gingersnap crust - featured image
Print Recipe

A creamy, no-bake pumpkin pie with a spicy gingersnap crust that’s perfect for fall. No oven required, simple ingredients, and a make-ahead dessert that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces or 225g)
  • 6 tablespoons unsalted butter (85g), melted
  • 2 tablespoons granulated sugar (25g)
  • 1/4 teaspoon salt (if using unsalted butter)
  • 1 package (8 ounces or 226g) cream cheese, softened
  • 1 cup (200g) packed light brown sugar
  • 1 can (15 ounces or 425g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed gingersnap cookies and cinnamon for garnish

Instructions

  1. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter, granulated sugar, and salt until it resembles wet sand.
  2. Press the crust into a 9-inch pie plate firmly and evenly. Chill in the refrigerator while making the filling.
  3. Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add brown sugar and beat for another minute.
  4. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, ground ginger, and salt. Beat until fully incorporated and smooth.
  5. In a separate cold bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
  6. Gently fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula. Fold in the remaining whipped cream until no white streaks remain.
  7. Spoon the filling into the chilled crust and spread evenly.
  8. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, make the topping: whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread or pipe over the pie. Garnish with crushed gingersnaps and cinnamon.

Notes

Soft cream cheese is essential for a smooth filling. Chill your bowl and beaters for the whipped cream for best results. Do not over-fold the whipped cream. The pie needs at least 4 hours to set, but overnight is better. For a gluten-free version, use certified gluten-free gingersnap cookies. For a vegan version, use plant-based cream cheese and coconut cream.

Nutrition

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

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