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Creamy No-Bake Pumpkin Gingersnap Pie (Easy Fall Dessert)

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This creamy no-bake pumpkin gingersnap pie is the perfect fall dessert with a spicy gingersnap crust and a silky, spiced pumpkin filling. No oven required, simple ingredients, and make-ahead friendly for Thanksgiving or any gathering.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 6 ounces of cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed gingersnap cookies (for garnish)
  • Caramel sauce (for drizzling)

Instructions

  1. Make the crust: Crush gingersnap cookies into fine crumbs (about 2 cups). In a medium bowl, combine crumbs, melted butter, sugar (if using), and a pinch of salt. Stir until moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while making the filling.
  2. Whip the cream: In a large bowl, beat 1 1/2 cups cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Set aside in the fridge.
  3. Make the pumpkin mixture: In another large bowl, beat softened cream cheese until smooth. Add granulated sugar and brown sugar, beat until combined. Add pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon. Mix until smooth and well incorporated.
  4. Fold everything together: Add one-third of the whipped cream to the pumpkin mixture and fold gently until combined. Add the remaining whipped cream and fold carefully until no white streaks remain. Keep the mixture light and airy.
  5. Assemble and chill: Remove crust from fridge. Spoon filling into crust and spread evenly. Tap gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Add toppings and serve: Before serving, beat 1/2 cup heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the pie. Sprinkle with crushed gingersnaps and drizzle with caramel sauce. Slice and serve cold.

Notes

For best results, use full-fat cream cheese and cold heavy cream. Chill the pie overnight for the best texture and flavor. The crust can be made gluten-free by using gluten-free gingersnap cookies. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

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

Find it online: https://lucastable.com/creamy-no-bake-pumpkin-gingersnap-pie-easy-fall-dessert/