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Best Easy No-Bake Pumpkin Pie with Gingersnap Crust Recipe

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This no-bake pumpkin pie features a crunchy gingersnap crust and a silky, mousse-like filling made with cream cheese and pumpkin puree. It’s a make-ahead friendly dessert that skips the oven entirely, perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 cups gingersnap cookies, finely crushed (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 ½ cups frozen whipped topping, thawed
  • Additional whipped cream and cinnamon or crushed gingersnaps for topping (optional)

Instructions

  1. Pulse 2 cups of finely crushed gingersnap cookies in a food processor until they’re uniform crumbs. You should have about 1 ½ cups of crumbs total. If crushing by hand, place cookies in a zip-top bag and roll over them firmly until no large pieces remain.
  2. Transfer the crumbs to a medium bowl. Add 2 tablespoons of granulated sugar and stir to combine.
  3. Pour in 6 tablespoons of melted butter and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  4. Press the mixture firmly into a 9-inch pie dish. Start with the bottom, using the flat bottom of a measuring cup to pack it down evenly. Then work up the sides. Aim for an even thickness—about ¼ inch on the bottom and slightly thinner on the sides.
  5. Place the crust in the refrigerator for at least 15 minutes while you make the filling.
  6. In a large mixing bowl, beat 8 ounces of softened cream cheese with a hand mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  7. Add ½ cup packed light brown sugar and beat until well combined, about 1 minute.
  8. Add 1 cup of canned pumpkin puree, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of vanilla extract. Beat on low speed until fully incorporated. Scrape down the sides again.
  9. Fold in 1 ½ cups of thawed whipped topping using a rubber spatula. Use gentle, sweeping motions until no white streaks remain.
  10. Remove the crust from the refrigerator. Spoon the pumpkin filling into the crust and spread it evenly with the spatula.
  11. Cover the pie loosely with plastic wrap. Refrigerate for at least 4 hours, but overnight is better.
  12. Before serving, top with additional whipped cream and a sprinkle of cinnamon or crushed gingersnaps. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip chilling the crust for at least 15 minutes before adding filling. Use full-fat cream cheese for best results—low-fat will make the filling runny. The pie needs at least 4 hours to set, but overnight is ideal for clean slices. For a gluten-free version, use gluten-free gingersnap cookies. For dairy-free, use dairy-free cream cheese and coconut-based whipped topping. The pie can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, easy pumpkin pie, Thanksgiving dessert, no-bake dessert, fall dessert, pumpkin pie without oven

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