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.
Servings: 8 servings
Calories: 453kcal
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