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Easy No-Bake Pumpkin Pie with Perfect Gingersnap Crust

no-bake pumpkin pie - featured image
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This no-bake pumpkin pie features a spicy gingersnap crust and a silky, creamy filling made with cream cheese and whipped cream. It’s an easy, make-ahead dessert perfect for fall gatherings, requiring no oven time.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 can (15 ounces or 425g) pumpkin puree
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (240ml) heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Extra crushed gingersnaps and fresh mint leaves (for garnish)

Instructions

  1. Make the crust: Place the gingersnap cookies in a food processor and pulse until you have fine, even crumbs. Transfer to a medium bowl. Pour in the melted butter, sugar, and salt, and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when pressed in your fist.
  2. Press the crust into the pan: Transfer the crumb mixture to your 9-inch pie plate. Using the bottom of a flat measuring cup or a glass, press the crumbs firmly and evenly into the bottom and up the sides of the plate. Place the crust in the refrigerator to firm up while you make the filling, at least 20 minutes.
  3. Whip the cream: In a large bowl, pour in the cold heavy whipping cream. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form, about 2-3 minutes. Add the powdered sugar and vanilla, then continue beating until stiff peaks form. Set aside in the refrigerator.
  4. Beat the cream cheese: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add the brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, and salt. Beat on medium speed until combined and smooth, about 2 minutes.
  5. Add the pumpkin: Add the pumpkin puree to the cream cheese mixture and beat on low speed until fully incorporated. Scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.
  6. Fold in the whipped cream: Take the whipped cream out of the refrigerator. Using a rubber spatula, gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.
  7. Fill the crust: Take the chilled crust out of the refrigerator. Spoon the pumpkin filling into the crust and spread it evenly with the spatula. Give the pie plate a few gentle taps on the counter to settle the filling and remove any air bubbles.
  8. Chill the pie: Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 6 hours, but preferably overnight.
  9. Make the whipped cream topping: Just before serving, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Sprinkle with extra crushed gingersnaps and garnish with fresh mint leaves if desired.
  10. Slice and serve: Use a sharp knife dipped in hot water and wiped dry for clean slices. Cut the pie and serve immediately. Store any leftovers in the refrigerator.

Notes

For best results, use room temperature cream cheese and chill the pie overnight. Toasting the gingersnap crumbs in a dry skillet before adding butter deepens the flavor. Do not freeze this pie as the texture becomes grainy upon thawing.

Nutrition

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

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