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

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A quick and easy no-bake pumpkin pie with a crunchy gingersnap crust that comes together in just 15 minutes. Perfect for fall gatherings, Thanksgiving, or any time you need an impressive dessert with minimal effort.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt (skip if using salted butter)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 ½ cups whipped topping (Cool Whip or homemade stabilized whipped cream, thawed if frozen)
  • Additional whipped topping for garnish (optional)
  • Crushed gingersnaps for garnish (optional)
  • Ground cinnamon or nutmeg for dusting (optional)

Instructions

  1. Make the crust: Crush gingersnap cookies into fine crumbs (using a food processor or rolling pin). In a medium bowl, combine crumbs with melted butter, sugar (if using), and salt. Stir until mixture resembles wet sand. Press firmly into a 9-inch pie dish, starting with sides then bottom. Refrigerate for at least 15 minutes.
  2. Prepare the cream cheese base: In a large bowl, beat softened cream cheese with a hand mixer until smooth and fluffy (about 2 minutes). Add powdered sugar and vanilla extract, beat until combined and creamy.
  3. Add pumpkin and spices: Add pumpkin puree, pumpkin pie spice, and cinnamon to the cream cheese mixture. Beat on low until incorporated, then increase to medium and beat for 1 minute until smooth and uniform in color. Taste and adjust spices if needed.
  4. Fold in whipped topping: Add whipped topping to the pumpkin mixture. Gently fold with a rubber spatula using a cutting motion until no white streaks remain. Do not overmix.
  5. Assemble and chill: Remove crust from refrigerator. Pour filling into crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Garnish and serve: Before serving, add a border of whipped topping around the edge. Sprinkle crushed gingersnaps and dust with cinnamon or nutmeg. Slice with a sharp knife, wiping clean between cuts.

Notes

For best results, use full-fat cream cheese and let it come to room temperature. Chill the crust before adding filling to prevent sogginess. Overnight chilling is recommended for the best texture and flavor. The pie can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, easy pumpkin dessert, Thanksgiving dessert, fall dessert, 15-minute dessert

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