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Creamy No-Bake Pumpkin Pie with Gingersnap Crust

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A rich, creamy no-bake pumpkin pie featuring a crunchy gingersnap crust and a spiced pumpkin filling. This easy dessert requires no oven and is perfect for making ahead of time.

Ingredients

Scale
  • For the Gingersnap Crust:
  • 2 cups gingersnap cookies, finely crushed
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • For the Pumpkin Filling:
  • 8 ounces cream cheese, softened to room temperature
  • 1 can (15 ounces) pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Whipped Cream Topping:
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Crush the gingersnap cookies into fine crumbs using a food processor. In a medium bowl, combine the crumbs, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to set while making the filling.
  3. Cut the cream cheese into cubes and let it sit at room temperature for at least 30 minutes to ensure it is fully softened.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl.
  5. Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese. Beat on low speed until the sugar is dissolved and the mixture is smooth.
  6. Add the pure pumpkin puree and vanilla extract to the bowl. Beat on medium-low speed until the mixture is uniform in color and texture.
  7. In a separate cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  8. Gently fold the whipped cream into the pumpkin mixture in two or three additions, using a cutting motion to retain air.
  9. Pour the filling into the prepared gingersnap crust and smooth the top.
  10. Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.
  11. Before serving, top with additional whipped cream and crushed gingersnaps if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Use pure pumpkin puree, not pumpkin pie filling. For best results, chill the pie overnight to allow flavors to meld. If the crust is too dry, add more butter; if too greasy, add more crumbs. Use a sharp knife dipped in hot water for clean slices.

Nutrition

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

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