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Best No-Bake Pumpkin Pie with Gingersnap Crust Recipe

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A creamy, perfectly set no-bake pumpkin pie with a spicy gingersnap crust that frees up oven space and delivers clean, beautiful slices every time.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon kosher salt
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¾ cup (150g) packed light brown sugar
  • 1 ½ cups (360g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 tablespoon (7g) powdered gelatin
  • 3 tablespoons (45ml) cold water
  • 1 cup (240ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 cup (240ml) heavy whipping cream (for topping)
  • 2 tablespoons (15g) powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Crushed gingersnap cookies for garnish
  • Fresh mint leaves (optional)

Instructions

  1. Make the Gingersnap Crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl and stir in sugar and salt. Pour melted butter over crumbs and mix with a fork until moistened. Press firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for at least 20 minutes.
  2. Bloom the Gelatin: In a small microwave-safe bowl, sprinkle gelatin over cold water. Let sit for 5 minutes without stirring. Microwave for 10 seconds until liquid. Stir gently and set aside.
  3. Make the Pumpkin Base: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add brown sugar and beat for 1 minute. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, ginger, cloves, and salt. Beat on medium speed until fully incorporated and smooth, about 2 minutes.
  4. Incorporate the Gelatin: With mixer running on low, slowly pour liquid gelatin into pumpkin mixture. Beat for 30 seconds until fully combined. Scrape bowl.
  5. Whip the Cream: In a separate clean bowl, beat cold heavy cream and powdered sugar until stiff peaks form, about 3-4 minutes. Fold whipped cream into pumpkin mixture in three additions using a rubber spatula until no streaks remain.
  6. Assemble and Chill: Pour filling into chilled crust. Spread evenly and tap dish gently to release air bubbles. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Make the Whipped Topping (optional): Just before serving, whip remaining cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over set pie. Sprinkle crushed gingersnaps and garnish with mint if desired. Slice with a sharp knife dipped in hot water.

Notes

Cream cheese must be truly softened. Don’t skip gelatin bloom. Press crust firmly. Chill overnight for best results. Use a wet knife for clean slices. See variations for gluten-free, dairy-free, and vegetarian options.

Nutrition

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

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