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Creamy No-Bake Pumpkin Pie with Gingersnap Crust

No-bake pumpkin pie combines a buttery gingersnap crust with a creamy, warmly spiced pumpkin filling. Chill it until firm for neat slices and a make-ahead dessert.
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Prep Time 25 minutes
chilling time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups gingersnap cookie crumbs finely crushed
  • 2 tbsp light brown sugar packed
  • 6 tbsp unsalted butter melted
For the filling
  • 1 envelope (0.25 oz) unflavored gelatin
  • 3 tbsp water cold
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree canned
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp salt
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch pie plate
  • 1 microwave

Method
 

Make the crust
  1. Stir the gingersnap cookie crumbs, packed light brown sugar, and melted unsalted butter together until evenly moistened.
  2. Press the crumb mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  3. Refrigerate the crust for at least 30 minutes.
Make the filling
  1. Sprinkle the unflavored gelatin over the cold water in a small heatproof bowl and let stand for 5 minutes to soften.
  2. Beat the softened cream cheese and granulated sugar in a large bowl until smooth.
  3. Beat in the canned pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt.
  4. Microwave the softened gelatin in 5-second bursts, stirring between bursts, until liquid and clear; do not let it boil.
  5. Whisk 2 tablespoons of the pumpkin mixture into the gelatin.
  6. Slowly drizzle the gelatin mixture into the bowl while beating on low until evenly combined.
  7. Beat the cold heavy cream in a separate bowl until stiff peaks form.
  8. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
  9. Spoon the filling into the chilled crust and smooth the top.
  10. Cover and refrigerate for at least 6 hours, until firm enough to slice.

Notes

Press the crust firmly into the pie plate so it holds together when sliced. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the creamy texture. For a gluten-free version, use gluten-free gingersnap crumbs.