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Creamy No-Bake Pumpkin Pie with Easy Ginger Snap Crust

no-bake pumpkin pie - featured image
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A creamy, no-bake pumpkin pie with a spicy ginger snap crust that’s perfect for fall. This easy dessert requires no oven and is make-ahead friendly, delivering a silky, mousse-like filling that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups finely crushed ginger snap cookies (about one 16-ounce box)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces full-fat cream cheese, softened
  • 1 can (15 ounces) 100% pure pumpkin puree
  • 1 cup powdered sugar
  • 1 cup cold heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For garnish: whipped cream, cinnamon, candied pecans or roasted pumpkin seeds (optional)

Instructions

  1. Make the crust: Crush ginger snap cookies into fine crumbs (about 2 cups). In a medium bowl, combine crumbs, 2 tablespoons granulated sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir until moistened like wet sand. Press firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Whip the cream cheese base: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (2-3 minutes). Add powdered sugar, pumpkin pie spice, cinnamon, vanilla, and a pinch of salt. Beat on low until combined, then medium for 1 minute. Add pumpkin puree and beat on low until just incorporated. Set aside.
  3. Whip the heavy cream: In a separate chilled bowl, whip cold heavy cream on medium-high speed until stiff peaks form (3-4 minutes). Do not overwhip.
  4. Fold together: Stir one large spoonful of whipped cream into the pumpkin mixture to lighten it. Gently fold in remaining whipped cream with a rubber spatula until no white streaks remain.
  5. Assemble and chill: Remove crust from fridge. Spoon filling into crust, spread evenly, and smooth top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Serve: Slice cold, optionally topped with whipped cream, cinnamon, and candied pecans or roasted pumpkin seeds.

Notes

For best results, use full-fat cream cheese and let it soften at room temperature. Chill the crust before adding filling. The pie sets best when refrigerated overnight. For a gluten-free version, use gluten-free ginger snaps. For a vegan option, use vegan cream cheese, vegan butter, and coconut cream.

Nutrition

Keywords: no-bake pumpkin pie, ginger snap crust, creamy pumpkin pie, fall dessert, Thanksgiving dessert, easy pumpkin pie

Find it online: https://jollyfork.com/creamy-no-bake-pumpkin-pie-with-easy-ginger-snap-crust/