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Easy No-Bake Pumpkin Pie with Ginger Cookie Crust

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A creamy, no-bake pumpkin pie with a spicy ginger cookie crust that’s perfect for fall gatherings. This stress-free dessert requires no oven and can be made ahead, delivering a silky, mousse-like filling with a crunchy, flavorful crust.

Ingredients

Scale
  • 2 cups (about 200g) ginger snap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) heavy whipping cream
  • 1 teaspoon (5ml) vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional for topping: ½ cup (120ml) heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract

Instructions

  1. Make the crust: Place the ginger cookies in a food processor and pulse until they turn into fine crumbs (about 2 cups). Alternatively, crush them in a zip-top bag with a rolling pin.
  2. Combine crust ingredients: Pour the cookie crumbs into a medium bowl. Add the melted butter and stir with a fork until all the crumbs are evenly moistened (like wet sand).
  3. Press the crust: Transfer the crumb mixture to a 9-inch pie dish. Use the bottom of a flat measuring cup or a glass to press the crumbs firmly into the bottom and up the sides of the dish, about ¼ inch thick.
  4. Chill the crust: Place the crust in the refrigerator for at least 30 minutes while you prepare the filling.
  5. Whip the cream: In a large, clean mixing bowl, pour the heavy whipping cream. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form (about 3-4 minutes).
  6. Beat the cream cheese: In another large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  7. Add pumpkin and spices: To the cream cheese mixture, add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and silky smooth.
  8. Fold in the whipped cream: Gently add about one-third of the whipped cream to the pumpkin mixture. Fold it in with a rubber spatula using a gentle, sweeping motion. Once mostly incorporated, add the remaining whipped cream and fold until no white streaks remain.
  9. Fill the crust: Spoon the filling into the chilled crust. Use the spatula to spread it evenly, smoothing the top.
  10. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
  11. Serve: Before serving, top with homemade whipped cream if desired. Slice with a sharp knife, wiping it clean between cuts.

Notes

For best results, use full-fat cream cheese at room temperature. Chill the crust for at least 30 minutes before filling. The pie needs at least 4 hours to set; overnight is ideal. For gluten-free, use gluten-free ginger cookies. For dairy-free, use dairy-free cream cheese and coconut cream. Store covered in the refrigerator for up to 5 days. Freeze for up to 3 months (without topping).

Nutrition

Keywords: no-bake pumpkin pie, ginger cookie crust, easy pumpkin pie, fall dessert, Thanksgiving pie, no oven dessert

Find it online: https://spoonmira.com/easy-no-bake-pumpkin-pie-with-ginger-cookie-crust/