Description

A creamy, no-bake pumpkin pie with a crunchy gingersnap crust that requires no oven. This make-ahead dessert is perfect for Thanksgiving or any fall gathering, offering restaurant-quality taste with minimal effort.

Ingredients

Scale

24 gingersnap cookies (about 3 cups crumbs)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
16 ounces full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar
1 cup cold heavy cream
15 ounces pure pumpkin puree (one 13–16 oz can)
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
Whipped cream for topping
Crushed gingersnaps for garnish
Whole nutmeg for grating

Instructions

Crush gingersnap cookies into fine crumbs. Mix crumbs with melted butter, 2 tablespoons sugar, and cinnamon until resembling wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the fridge.
In a large bowl, beat softened cream cheese, 1/2 cup sugar, pumpkin puree, vanilla, and pumpkin pie spice on medium-high speed until completely smooth and creamy. Scrape down sides halfway through.
In a separate cold bowl, whip cold heavy cream on high speed until stiff peaks form.
Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then, gently fold in the remaining whipped cream using a spatula, cutting down the middle and folding over to keep air in the mixture.
Pour filling into the prepared crust and smooth the top. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
Before serving, release the springform ring. Top with dollops of whipped cream, crushed gingersnaps, and freshly grated nutmeg. Slice with a knife dipped in hot water for clean cuts.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Whip heavy cream to stiff peaks for proper structure. For a gluten-free option, use gluten-free gingersnap cookies. Do not freeze this pie as the texture may become grainy or watery upon thawing. Store leftovers in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 6

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