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.
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❤️ 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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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.
- 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, then add the sugar.
- And, then 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.
- 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.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
These are the questions we are most frequently asked about making this Cream Cheese No Bake 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.
This no bake pumpkin pie can be stored in the fridge for up to five days
To prevent your pumpkin pie from being soggy, make sure that you use a thick pumpkin puree.
There is no need to poke holes in the crust of this no-bake pumpkin pie.
👩🏻🍳 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.
📗 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!
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
Almost No Bake Pumpkin Pie With Gingersnap Crust
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
Equipment Needed
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.
