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Easy No-Bake Pumpkin Pie with Gingersnap Crust (Best 15-Minute Dessert)

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A creamy, dreamy no-bake pumpkin pie with a crunchy gingersnap crust that comes together in just 15 minutes. Perfect for fall gatherings, last-minute dinner invites, or cozy nights in.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 40 cookies, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup heavy whipping cream (for topping, optional)
  • 2 tablespoons powdered sugar (for topping, optional)
  • 1/2 teaspoon vanilla extract (for topping, optional)
  • Crushed gingersnaps for garnish (optional)

Instructions

  1. Make the crust: In a medium bowl, combine the gingersnap crumbs, melted butter, brown sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  2. Press the crust into the pie dish: Transfer the crumb mixture to a 9-inch pie dish. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom and up the sides. Place the crust in the refrigerator while you make the filling.
  3. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
  4. Add the pumpkin and sugar: Add the pumpkin puree, granulated sugar, and Greek yogurt to the cream cheese. Beat on medium speed until fully combined and smooth, about 1 minute.
  5. Add the spices and vanilla: Add the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on low speed until just combined. Taste and adjust spices to preference.
  6. Fill the crust: Remove the crust from the refrigerator. Pour the pumpkin filling into the crust and spread it evenly with a spatula. Tap the pie dish gently on the counter to release any air bubbles.
  7. Chill the pie: Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. Make the whipped topping (optional): Just before serving, pour the heavy cream, powdered sugar, and vanilla into a chilled bowl. Beat with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Spread or pipe the whipped cream over the set pie.
  9. Garnish and serve: Sprinkle crushed gingersnaps over the whipped cream. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

For best results, chill the pie overnight. The crust stays crunchier for the first two days. If you want to keep the crust extra crunchy, you can pre-bake it at 350°F for 8 minutes before filling, but that defeats the no-bake purpose. For a dairy-free version, use dairy-free cream cheese and coconut cream instead of Greek yogurt. For a gluten-free option, use gluten-free gingersnaps.

Nutrition

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

Find it online: https://goldensimmer.com/easy-no-bake-pumpkin-pie-with-gingersnap-crust-best-15-minute-dessert-2/