No Bake Pumpkin Gingersnap Pie

Pumpkin is the ultimate flavor for fall. Once you start seeing pumpkins in your local grocery store you know fall is here and the holidays are coming. This pie utilizes this fall flavor beautifully. What’s best about this pie is that it requires no baking and is incredibly simple. 


The base of this pie is a simple gingersnap crust, made up of gingersnap cookies crumbs and melted butter. The filling is put together in minutes with pumpkin and cream cheese, and some lovely added fall spices. Then you top the pie with a fresh, homemade whipped cream.

After freezing the pie for a few hours, you have a delicious and creamy pumpkin and gingersnap pie.

Ingredients

Gingersnap Crust:

  • 2 cups Gingersnap Cookies Crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Pumpkin Filling:

  • 8 ounces Cream Cheese, Softened and at Room Temperature
  • 15 ounces Pumpkin Puree
  • 1/2 cup Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt

Whipped Cream Topping:

  • 1/2 cup Heavy Cream
  • 3 tablespoons sugar
  • Gingersnap Cookies, For Garnish (Optional)
Directions

To make the gingersnap crust, combine the gingersnap cookie crumbs, the melted butter, and sugar in a medium bowl. Stir until the crumbs soak up all the butter.  Press the mixture into the bottom and sides of a 9-inch pie plate. Place the pie plate in the freezer to firm the crust, about 15 minutes.

While the crust is chilling, make the pumpkin filling. In the bowl of a stand mixer, beat the cream cheese until smooth. Add the pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and salt. Mix on medium speed until the ingredients are fully incorporated. Once the filling is smooth and creamy, remove the crust from the freezer and pour the mixture into the center. Using a small spatula, evenly spread the filling until it is smooth. 

Place the pie in the freezer to firm, about 3-4 hours.

After the pie has thoroughly chilled, make the whipped cream topping. Whisk the heavy cream in the bowl of a stand mixer, starting at low speed and gradually increasing to medium speed. Once the heavy cream reaches soft peaks, slowly add the sugar. Increase the speed to medium-high and whisk until hard peaks form. 

Spread the whipped cream over the top of the filling.  Garnish the pie with a few gingersnap cookies.  

 

 

Slice, serve, and enjoy!

Makes:

1 9-inch Pie

Serves:

About 8

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