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Easy No-Bake Pumpkin Pie with Gingersnap Crust

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A foolproof no-bake pumpkin pie with a crunchy gingersnap crust and silky, creamy filling. Perfect for Thanksgiving or any fall gathering, this dessert frees up oven space and delivers incredible flavor without the stress.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 (15-ounce) can pumpkin puree (100% pure pumpkin)
  • 1 (14-ounce) can sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 envelope (2 ¼ teaspoons) unflavored gelatin
  • 3 tablespoons cold water
  • 1 ½ cups heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Additional crushed gingersnaps and cinnamon for garnish

Instructions

  1. Make the crust: Crush gingersnap cookies into fine crumbs. Mix with melted butter, sugar, and cinnamon. Press firmly into a 9-inch pie plate. Refrigerate while preparing filling.
  2. Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes until firm and jiggly.
  3. Prepare the filling: Beat softened cream cheese until smooth. Add sweetened condensed milk and mix. Add pumpkin puree, vanilla, pumpkin pie spice, ginger, and salt. Mix until well combined.
  4. Dissolve gelatin: Microwave bloomed gelatin for 15-20 seconds until liquid. Slowly pour into filling while mixing on low speed until incorporated.
  5. Assemble: Pour filling into prepared crust. Spread evenly and tap gently to release air bubbles.
  6. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
  7. Make whipped cream: Beat cold heavy cream with powdered sugar and vanilla until soft peaks form. Serve pie with whipped cream and garnish with crushed gingersnaps and cinnamon.

Notes

Don’t skip the gelatin—it’s essential for a firm, sliceable pie. Press the crust firmly to prevent crumbling. Use room temperature cream cheese for a smooth filling. The pie tastes even better after a full day in the fridge. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

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