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easy no-bake pumpkin pie - featured image

Easy No-Bake Pumpkin Pie with Gingersnap Crust

  • Author: Miranda
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

A creamy, tangy, and crunchy no-bake pumpkin pie that requires zero oven drama. This make-ahead dessert is affordable, kid-approved, and perfect for stress-free holiday entertaining.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed fine
  • 1/2 cup (113g) unsalted butter, melted
  • 2 blocks (16 oz / 450g) full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tsp vanilla extract
  • 2 cups (480ml) heavy whipping cream

Instructions

  1. Crush the gingersnap cookies in a food processor until they resemble wet sand. Transfer crumbs to a bowl.
  2. Melt the butter and pour it over the cookie crumbs. Mix until every crumb is coated.
  3. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or deep dish pie plate. Refrigerate while making the filling.
  4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl.
  5. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese mixture. Beat on low speed just until combined.
  6. In a separate cold bowl, whip the heavy cream until stiff peaks form.
  7. Add one-third of the whipped cream to the pumpkin mixture to lighten it, then gently fold in the remaining whipped cream using a spatula until no white streaks remain.
  8. Pour the filling into the prepared crust and smooth the top.
  9. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Notes

Ensure cream cheese is fully softened to avoid lumps. Use a cold bowl and beaters for whipping the cream to ensure stiff peaks. Do not freeze this pie as the texture of the whipped cream may become grainy upon thawing. For a gluten-free option, use certified gluten-free gingersnap cookies.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 22
  • Sodium: 220
  • Fat: 26
  • Saturated Fat: 16
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 6

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

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Find it online: https://homedinnerideas.com/easy-no-bake-pumpkin-pie-affordable-and-kid-approved-dessert/