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Creamy No-Bake Pumpkin Pie with Easy Gingersnap Crust

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A light, mousse-like no-bake pumpkin pie with a crunchy gingersnap crust. Perfect for holiday gatherings, this easy recipe requires no oven and can be made ahead.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping (like Cool Whip), thawed
  • Optional garnish: extra whipped cream, cinnamon, crushed gingersnaps

Instructions

  1. Make the crust: Crush gingersnap cookies into fine crumbs (about 2 cups). In a medium bowl, combine crumbs with melted butter and 2 tablespoons granulated sugar. Press firmly into a 9-inch pie plate, going up the sides. Use the bottom of a measuring cup to pack it down. Refrigerate while making the filling.
  2. Soften the cream cheese: Take cream cheese out of fridge about 1 hour before starting, or microwave in 10-second bursts until soft but not melting.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down sides.
  4. Add pumpkin and sugar: Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until well combined and smooth, about 1-2 minutes.
  5. Fold in whipped topping: Gently fold in thawed whipped topping using a spatula, using a folding motion to preserve air bubbles. Fold until no white streaks remain.
  6. Fill the crust: Pour filling into chilled crust. Spread evenly and smooth the top. Tap pie plate gently on counter to release air bubbles.
  7. Chill: Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Garnish and serve: Before serving, add whipped cream, cinnamon, and crushed gingersnaps. Serve cold.

Notes

Don’t rush the chilling time—at least 6 hours, but overnight is best for clean slices. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut whipped topping. The pie can be frozen for up to 3 months.

Nutrition

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

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