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Easy No-Bake Pumpkin Pie with Gingersnap Crust

Easy No-Bake Pumpkin Pie with Gingersnap Crust - featured image
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This no-bake pumpkin pie features a creamy, mousse-like filling and a crunchy gingersnap crust. It’s a simple, foolproof dessert that requires no oven and is perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1 package (8 oz, 226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 can (15 oz, 425g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 package (3.4 oz, 96g) instant vanilla pudding mix
  • 1 ½ cups (360ml) cold heavy whipping cream

Instructions

  1. Make the crust: In a medium bowl, combine the crushed gingersnap cookies, melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly into the bottom and up the sides of your 9-inch pie dish. Use the bottom of a measuring cup to get it really compact. Pop it in the fridge to chill while you make the filling.
  2. Whip the cream: In a large, chilled bowl, pour the cold heavy cream. Using an electric mixer on medium-high speed, beat the cream until stiff peaks form. This takes about 3-4 minutes. Be careful not to over-whip, or you’ll end up with butter. You’ll know it’s ready when you lift the beaters and the cream stands up in firm peaks. Set it aside in the fridge.
  3. Beat the cream cheese: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  4. Add the sugar and pumpkin: Add the granulated sugar to the cream cheese and beat until combined. Then, add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat on medium speed until everything is smooth and well-incorporated. Scrape down the bowl again.
  5. Mix in the pudding: Sprinkle the instant vanilla pudding mix over the pumpkin mixture. Beat on low speed until it’s just combined. The mixture will start to thicken slightly. Don’t overmix at this stage.
  6. Fold in the whipped cream: Take the whipped cream out of the fridge. Add about one-third of it to the pumpkin mixture. Use a rubber spatula to gently fold it in, using a cutting motion and turning the bowl. This lightens the mixture. Once it’s mostly incorporated, add the remaining whipped cream and fold until no white streaks remain. The filling should be light, airy, and a beautiful pale orange color.
  7. Assemble the pie: Take the crust out of the fridge. Spoon the filling into the crust. Use your spatula to spread it evenly, making sure it reaches the edges. Give the pie dish a gentle tap on the counter to release any air bubbles.
  8. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, but overnight is best. This allows the filling to set completely. Don’t rush this step! A well-chilled pie slices cleanly and holds its shape.
  9. Serve: When you’re ready to serve, you can garnish with a dollop of whipped cream, a sprinkle of cinnamon, or some extra crushed gingersnaps. Slice with a sharp knife, wiping it clean between cuts for the prettiest slices.

Notes

Room temperature ingredients are key for a smooth filling. The crust needs to be compact to avoid crumbling. Chill time is crucial—at least 6 hours, overnight is best. Use a sharp knife for slicing, wiping clean between cuts.

Nutrition

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

Find it online: https://eliplate.com/easy-no-bake-pumpkin-pie-with-gingersnap-crust-60-characters/