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No-Bake Pumpkin Pie with Gingersnap Crust: Easy 20-Min Dessert

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This no-bake pumpkin pie with a crunchy gingersnap crust is a quick and easy dessert that requires no oven. The silky, creamy filling is made with cream cheese and stabilized whipped cream, delivering a rich yet light texture that tastes exactly like Thanksgiving.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • Pinch of salt
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 ½ cups (340g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • Extra whipped cream (for garnish, optional)
  • Crushed gingersnaps (for garnish, optional)
  • Fresh thyme or rosemary sprigs (for garnish, optional)

Instructions

  1. Make the crust: Crush gingersnaps into fine crumbs. In a medium bowl, combine crumbs, melted butter, sugar (if using), and a pinch of salt. Stir until every crumb is coated. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Make the pumpkin base: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add brown sugar and beat for another minute. Add pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon. Beat until smooth and uniform. Set aside.
  3. Whip the cream: In a separate medium bowl, pour cold heavy whipping cream and add powdered sugar. Beat on high speed until stiff peaks form, about 3-4 minutes.
  4. Fold together: Take about one-third of the whipped cream and stir it into the pumpkin mixture to lighten it. Add the remaining whipped cream and fold gently with a rubber spatula until no white streaks remain.
  5. Assemble and chill: Remove crust from fridge. Spoon filling into crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Serve: Garnish with extra whipped cream, crushed gingersnaps, and fresh thyme or rosemary sprigs if desired. Slice with a sharp knife, wiping clean between cuts.

Notes

Soft cream cheese is non-negotiable. Chill your bowl and beaters for whipped cream. Don’t skip the powdered sugar—it stabilizes the whipped cream. Press the crust firmly. Let the pie set overnight for best results. This pie is best served cold and should not be reheated.

Nutrition

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

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