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no-bake fall pumpkin pie - featured image

No-Bake Fall Pumpkin Pie with Gingersnap Crust

  • Author: Liliana
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x

Description

An easy, no-bake dessert featuring a spiced gingersnap crust and a creamy pumpkin filling. This make-ahead friendly pie requires no oven and delivers rich, autumnal flavors perfect for holiday gatherings.

Ingredients

Scale
  • 2.5 cups gingersnap cookies (crushed)
  • 6 tbsp unsalted butter (melted)
  • 2 cups heavy whipping cream (cold)
  • 15 oz (425g) pure pumpkin puree
  • 0.5 cup granulated sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

  1. Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Melt the butter and mix it with the cookie crumbs until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze the crust for 10-20 minutes to set.
  4. In a large mixing bowl, whip the cold heavy cream using a hand or stand mixer on medium-high speed until stiff peaks form. Be careful not to over-whip.
  5. In a separate bowl, whisk together the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth.
  6. Gently fold the whipped cream into the pumpkin mixture using a spatula, lifting from the bottom up to maintain airiness.
  7. Remove the crust from the freezer and spoon the filling into the crust, smoothing the top.
  8. Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set.
  9. Slice with a hot knife for clean cuts and serve chilled.

Notes

Ensure the heavy cream and mixing bowl are very cold for best whipping results. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The pie does not freeze well as the whipped cream may separate upon thawing. For a dairy-free version, substitute heavy cream with full-fat coconut cream.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th of pie
  • Calories: 380
  • Sugar: 24
  • Sodium: 180
  • Fat: 26
  • Saturated Fat: 16
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 4

Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, holiday dessert, easy pumpkin recipe, make-ahead dessert, gluten-free option

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Find it online: https://dinnerecipeshub.com/no-bake-fall-pumpkin-pie-easy-4-ingredient-gingersnap-dessert/