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Home » Recipes » Recipes

No Bake Pumpkin Pie

Published: Oct 8, 2022 by Marisa Franca · 3 Comments

Jump to Recipe
This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.

Are you looking for a delicious and easy pumpkin pie recipe that doesn't require any baking? Look no further than this no bake pumpkin pie recipe with a gingersnap crust! The combination of pumpkin and ginger is perfect for fall, and the gingersnap crust adds a bit of crunch. Plus, this recipe is so easy that even kids can help make it! So get ready to enjoy the tastiest pumpkin pie you've ever had - without turning on the oven.

Creamy pumpkin pie that's no bake and made with a gingersnap crust and garnished with whipped cream.
The prep work is minimal and the result for this creamy pumpkin pie dessert is fabulous!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🔪 Equipment
  • 🤔 FAQs
  • 👩🏻‍🍳 Tips
  • 📚 Variations
  • 🥫 Storage
  • 📗 Related Recipes
  • 🍽 Serve with
  • 📞 Chiacchierata (chat)
  • 📝 Recipe Card
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

  • It's easy to make - no baking required!
  • The gingersnap crust adds a bit of crunch.
  • This recipe is perfect for your Thanksgiving dessert table.

In my opinion, pumpkin pie is the best dessert of all time. I love it so much that I wanted to create a no bake version so I can enjoy it all year round. This recipe is simple to make and uses gingersnap cookies for the crust. The result is a delicious and creamy cream cheese no bake pumpkin pie that you will love!

🛒 Ingredients

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Image of ingredients needed to make the no bake cream cheese pumpkin pie with homemade gingersnap crust.

Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.

Gingersnap pie crust

  • gingersnaps 
  • walnuts
  • brown sugar
  • unsalted butter, melted

Pumpkin pie:

  • cream cheese, softened
  • pumpkin puree
  • light brown sugar, packed
  • pure vanilla extract
  • ground cinnamon
  • ground nutmeg
  • ground ginger
  • whipped topping
  • Whipped topping or sweetened whipped cream garnish
  • Cinnamon sugar for garnish sprinkle

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Collage of first four steps making the gingersnap crust for the cream cheese no bake pumpkin pie.
  1. Add the gingersnaps to the bowl of a food processor fitted with a metal blade.
  2. Pulse the cookies until they are fine crumbs. You may need to pulse several times to get the fine crumbs.
  3. Add the walnuts
  4. And, then add the sugar.
Collage of the second four steps to assembling the gingersnap pie crust for the pumpkin pie.
  1. And, then process again until everything is finely ground.
  2. Add the butter and process briefly to combine.
  3. Pat the crust into the bottom of a 9-inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool before filling.
  4. In a large mixing bowl with an electric mixer beat the softened cream cheese until light and creamy.
Collage of steps nine through twelve to making the refrigerator pumpkin pie with cookie crust.
  1. Add the pumpkin, brown sugar, pure vanilla extract, cinnamon, nutmeg, and ginger. Beat until well blended and fluffy.
  2. Fold in the 2 ½ cups whipped topping.
  3. Spread the mixture in the cooled gingersnap pie crust.
  4. Cover and chill the pumpkin pie for 2 to 3 hours before serving.
  5. Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar.
Finished refrigerator pumpkin pie with whipped cream flowers on top and made with a ginger cookie crust.
At the end of our holiday dinner, this easy creamy pumpkin pie was an instant success with our friends and family.

🔪 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • mixing bowls
  • hand mixer
  • food processor
  • rubber spatula
  • measuring spoons
  • 9-inch pie pan

🤔 FAQs

These are the questions we are most frequently asked about making this Cream Cheese No Bake Pumpkin Pie.

Should eggs be room temperature for pumpkin pie?

This no bake recipe doesn't require eggs. However, when you are making a traditional pie you will want to make sure that your eggs are at room temperature for a smooth pie.

How long does no bake pumpkin pie last in the fridge?

This no bake pumpkin pie can be stored in the fridge for up to five days

How do you get pumpkin pie from getting soggy?

To prevent your pumpkin pie from being soggy, make sure that you use a thick pumpkin puree.

Do you poke holes at the bottom of pumpkin pie?

There is no need to poke holes in the crust of this no-bake pumpkin pie.

A pumpkin pie made with cream cheese and garnished with whipped cream flowers and sprinkled with cinnamon sugar.
We love how creamy the pumpkin pie is with the whipped topping blended in.

👩🏻‍🍳 Tips

  • Make sure that you get a fine crumb from your crust, you don't want large pieces of cookies or walnuts in your crust.
  • Press the crust down firmly so it's packed tightly.
  • Don't forget to spray your pie plate with nonstick baking spray so your pie slices remove easily.
  • Once you add the whipped topping to your pumpkin mixture be careful to not overmix. You don't your whipped topping to become runny.
  • If you don't have a food processor you can also crush the cookies by using a freezer bag and a rolling pin.

📚 Variations

  • If you are not a fan of gingersnaps you can use a store-bought or even a homemade graham cracker crust.
  • Instead of using whipped topping, you could also homemade whipped cream. Just make sure that it has stiff peaks before you mix it in.
  • If you have a nut allergy are don't like nuts, add an extra ½ cup of gingersnap crumbs and leave the nuts out altogether.

🥫 Storage

Store this no bake pumpkin pie in an airtight container in the fridge for up to five days. You can also freeze this pie for up to three months.

A slice of refrigerator pumpkin pie with whipped cream flower on top and the pie plate and a pumpkin in the background.
The gingersnap crust gives the pumpkin pie an additional layer of flavor. Spectacular is how everyone described the taste.

📗 Related Recipes

  • If you love all things pumpkin flavored then next time you may want to give this Pumpkin Spice Cake recipe a try. It's a simple recipe that will wow your friends and family this fall season.
  • This Creamy Pumpkin Dip is another no-bake pumpkin dessert that would look amazing on your fall dessert table this year.
  • Are you looking for another pumpkin-themed dessert to make? If so, you won't regret giving this Streusel Pumpkin Crumb Cake a try next time.

🍽 Serve with

  • This Italian Sausage Stuffing recipe is a delicious twist on a classic holiday staple. If you are looking for a new recipe to try this Thanksgiving you can't go wrong with this Italian stuffing recipe.
  • You can't have a Thanksgiving meal with a turkey. And, this Brined Roasted Turkey is the perfect way to prevent a dry bird this fall holiday.
  • Crockpot Green Bean Casserole is a holiday staple that graces our table every year. With this slow cooker recipe, you can save a little oven space, and have a warm and comforting side dish when it's time to eat.

📞 Chiacchierata (chat)

It's the time of year when pumpkin pies are all the rage. But who has time to bake a pie? Not me! That's why I made this no bake cream cheese pumpkin pie with a gingersnap crust. It's easy, delicious, and perfect for fall. Plus, it's so cute that you could serve it at your next party!

Tutti a tavolo, è pronto!

A slice of no bake pumpkin pie with gingersnap crust with a fork bite removed.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📝 Recipe Card

This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

A slice of no bake pumpkin pie with whipped cream florets on top and a gingersnap crust.

Almost No Bake Pumpkin Pie With Gingersnap Crust

This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling.
5 from 1 vote
Print Pin Rate
Course: Holiday dessert, Pie dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 servings
Calories: 453kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Mixing bowls
  • Cuisinart Food Processor
  • Measuring Spoons
  • Electric Hand Mixer
  • Silicone spatula

Ingredients

Gingersnap pie crust: * see notes

  • 5 ounces gingersnaps 1 heaping cup gingersnap cookie crumbs.
  • 1 cup walnuts ** see notes (you may omit nuts and add ½ cup more gingersnap crumbs and 1 Tablespoon more butter)
  • 3 Tablespoons brown sugar
  • 4 Tablespoons unsalted butter melted

Pumpkin pie:

  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree may use squash puree
  • ½ cup light brown sugar packed
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 ½ cups whipped topping *** see notes thawed (most of an 8-ounce tub)
  • Whipped topping or sweetened whipped cream garnish
  • Cinnamon sugar for garnish sprinkle

Instructions

Gingersnap pie crust:

  • Preheat oven to 350℉. Lightly butter or grease a 9-inch pie pan.
  • Add the gingersnaps to the bowl of a food processor fitted with a metal blade.
    Pulse the cookies until they are fine crumbs. You may need to pulse several times to get the fine crumbs.
  • Add the walnuts and sugar and process again until everything is finely ground.
    Add the butter and process briefly to combine.
  • Pat the crust into the bottom of a 9-inch pie plate, and up the sides.
    Bake for 10-12 minutes. Set aside to cool before filling.

Pumpkin pie filling:

  • In a large mixing bowl with an electric mixer beat the softened cream cheese until light and creamy.
  • Add the pumpkin, brown sugar, pure vanilla extract, cinnamon, nutmeg, and ginger. Beat until well blended and fluffy.
  • Fold in the 2 ½ cups whipped topping.
  • Spread the mixture in the cooled gingersnap pie crust.
  • Cover and chill the pumpkin pie for 2 to 3 hours before serving.
  • Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar.

Notes

* Make this a completely no bake pumpkin pie by substituting a purchased or homemade (9-inch) graham cracker crust. 
** You may omit the walnuts in the gingersnap crust by increasing the gingersnap crumbs by ½ cup and adding 1 Tablespoon more of melted unsalted butter. 
*** May use light frozen whipped topping. 
To Make gingersnap Crumbs by Hand: Place the cookies in a heavy duty zip lock bag. Seal the bag, pressing the excess air out of it, and roll over the bag with a rolling pin to crush the cookies.  

Nutrition

Calories: 453kcal | Carbohydrates: 43g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 212mg | Potassium: 278mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5343IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg

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    This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

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    This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.This No Bake Pumpkin Pie with a Gingersnap Crust is quick and easy to make, and it tastes delicious! The gingersnap crust gives the pie a bit of a spicy kick, which pairs perfectly with the sweet pumpkin filling. Made with pumpkin puree so serve it any time of year not just as a Fall dessert or you special holiday pie.

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