Description

A creamy, spiced no-bake pumpkin pie with a crunchy gingersnap crust that requires zero oven time. Perfect for holiday hosting or when you want a rich, make-ahead dessert without the stress of baking.

Ingredients

Scale

2 cups (150g) gingersnap cookies
6 tablespoons (85g) unsalted butter, melted
2 tablespoons granulated sugar (optional)
1 pinch salt
16 oz (450g) full-fat cream cheese, softened
1 cup (240ml) heavy cream, cold
15 oz (425g) 100% pure pumpkin puree
3/4 cup (150g) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 teaspoon vanilla extract
Whipped cream for topping
Extra gingersnap crumbs for garnish
Pumpkin seeds (pepitas) for garnish

Instructions

Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
In a medium bowl, mix cookie crumbs with melted butter, optional sugar, and salt until the texture resembles wet sand.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while making the filling.
In a large, cold bowl, whip heavy cream to soft peaks and set aside.
In another large bowl, beat softened cream cheese until smooth. Add sugar, cinnamon, ginger, nutmeg, cloves, and vanilla; beat until combined.
Add pumpkin puree to the cream cheese mixture and mix on low speed until just incorporated.
Gently fold the whipped cream into the pumpkin mixture until uniform and pale orange, being careful not to deflate the cream.
Pour filling into the prepared crust and smooth the top.
Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firm.
Before serving, top with whipped cream, extra gingersnap crumbs, and pumpkin seeds. Slice with a warm knife for clean cuts.

Notes

Ensure cream cheese is fully softened to avoid lumps. Keep heavy cream and mixing bowl cold for best whipping results. Fold whipped cream gently to maintain airiness. The pie is best made a day in advance to allow flavors to meld and texture to set. Do not freeze, as texture may change upon thawing.

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

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 180
Fat: 20
Saturated Fat: 12
Carbohydrates: 28
Fiber: 1
Protein: 6

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