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Creamy No-Bake Pumpkin Pie with Gingersnap Crust

creamy no-bake pumpkin pie - featured image
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A rich, creamy no-bake pumpkin pie with a spicy gingersnap crust that sets up perfectly in the refrigerator. This easy, make-ahead dessert is ideal for Thanksgiving or any fall gathering, with a mousse-like filling that slices cleanly every time.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (245g) canned pumpkin puree
  • ¾ cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon (7g) powdered gelatin
  • 3 tablespoons (45ml) cold water

Instructions

  1. Make the crust: Crush gingersnaps into fine crumbs. In a medium bowl, combine crumbs with melted butter, sugar, and salt. Press firmly into a 9-inch pie plate, starting with the sides then the bottom. Refrigerate for at least 30 minutes.
  2. Bloom the gelatin: In a small microwave-safe bowl, sprinkle gelatin over cold water. Let sit for 5 minutes without stirring.
  3. Whip the cream: In a large bowl, whip cold heavy cream to stiff peaks. Refrigerate until needed.
  4. Make the filling base: In another large bowl, beat softened cream cheese until smooth. Add brown sugar and beat for 1 minute. Add pumpkin puree, vanilla, pumpkin pie spice, and salt; beat until smooth.
  5. Melt and add gelatin: Microwave bloomed gelatin for about 10 seconds until liquid. With mixer on low, slowly pour melted gelatin into pumpkin mixture and mix until fully incorporated.
  6. Fold together: Add one-third of the whipped cream to the pumpkin mixture and gently fold. Add remaining whipped cream and fold until no white streaks remain.
  7. Assemble and chill: Spoon filling into chilled crust, spread evenly, and tap gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Notes

For best results, let the pie chill overnight. The flavors meld and deepen, and the filling sets perfectly for clean slices. If using homemade pumpkin puree, strain it first to remove excess moisture. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, pumpkin dessert, Thanksgiving pie, easy pumpkin pie, make-ahead dessert

Find it online: https://sagestirs.com/creamy-no-bake-pumpkin-pie-with-gingersnap-crust/