No bake pumpkin pie featuring a ginger snap cookie crust on a serving plate

Easy No Bake Pumpkin Pie with a Ginger Snap Cookie Crust

Published on: December 19, 2025

There’s something undeniably comforting about a slice of Easy No Bake Pumpkin Pie with a Ginger Snap Cookie Crust. This delightful no-bake dessert is perfect for anyone who wants to make a show-stopping treat without spending hours in the kitchen. Just imagine creamy pumpkin filling resting on a crunchy ginger snap crust what a treat! Let’s dive into the deliciousness and learn how to make it.

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Time Needed for This Recipe

Preparation Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes (or overnight)

1 ½ cups ginger snap cookie crumbs
½ cup unsalted butter, melted
1 can (15 oz) pumpkin puree
1 cup powdered sugar
1 teaspoon pumpkin pie spice
8 oz cream cheese, softened
1 cup whipped topping (Cool Whip or homemade)
Optional: additional whipped topping for garnish, pumpkin seeds, or a sprinkle of cinnamon

Directions Made Simple

Prepare the Crust

In a medium bowl, combine the ginger snap cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into a 9-inch pie pan to form an even crust. Set aside.

Mix the Pumpkin Filling

In a large mixing bowl, add the softened cream cheese. Beat it with an electric mixer until smooth. Slowly mix in the pumpkin puree, powdered sugar, and pumpkin pie spice until blended and creamy.

Combine with Whipped Topping

Gently fold in the whipped topping until fully incorporated. Make sure not to deflate the mixture too much.

Assemble the Pie

Pour the pumpkin filling into the prepared ginger snap crust. Smooth the top with a spatula.

Chill the Pie

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.

Serve

Once chilled, slice and serve with additional whipped topping if desired. Enjoy your delicious no bake pumpkin pie!

Easy No Bake Pumpkin Pie with a Ginger Snap Cookie Crust

No-Bake Convenience: This recipe requires no baking, making it perfect for busy schedules or hot days.
Delicious Flavor Combination: The smooth pumpkin filling perfectly complements the spicy ginger snap crust.
Quick Preparation: With just a few simple steps, you can whip up this dessert in under 30 minutes.
Crowd-Pleasing Dessert: It’s a favorite at holiday gatherings and parties, leaving guests impressed.
Easy Customization: This pie can be easily altered to suit your tastes or dietary restrictions.

Nut Crust: Swap the ginger snap cookies for ground walnuts or pecans for a different flavor.
Chocolate Drizzle: Drizzle melted chocolate over the top for a richer dessert experience.
Fruit Topping: Add a layer of fresh fruit, like sliced bananas or a berry compote, before serving.
Spice it Up: Increase the pumpkin pie spice or add a pinch of cayenne for a spicy kick.

Serve cold with a dollop of whipped topping on each slice.
Garnish with pumpkin seeds or a sprinkle of cinnamon for visual appeal.
Pair with a scoop of vanilla ice cream for extra decadence.

Refrigerate: Keep the pie in the refrigerator, covered, for up to 4 days.
Wrap it Up: Use plastic wrap or aluminum foil to cover leftover pieces tightly.
Freeze for Later: For longer storage, freeze individual slices in airtight containers for up to 3 months.
Thawing: Thaw the frozen pie slices in the refrigerator overnight before serving.
Avoid Moisture: Ensure the crust stays crunchy by keeping it stored properly and away from moisture.

Use Fresh Ingredients: Ensure your cream cheese is well-softened for the best texture.
Customize Spice Levels: Feel free to adjust the amount of pumpkin pie spice to suit your preference.
Test for Consistency: If the filling seems too runny, consider adding a little more cream cheese or some gelatin.
Chill Thoroughly: Allowing the pie to set properly will yield a better texture and flavor.

Melt Butter Wisely: Melt the butter slowly on the stove or in the microwave to prevent burning.
Crust Firmness: Press the crumb mixture firmly into the pan for a sturdy crust that holds together.
Full Flavors: Let the pie chill overnight for deeper flavors.
Don’t Skip the Whipped Topping: The lightness of whipped topping adds to the overall creaminess of the pie.

Cultural Roots: Pumpkin pie is a traditional American dessert that reflects autumn and Thanksgiving celebrations.
Modern Evolution: The no-bake version makes it accessible to all, simplifying preparation while maintaining deliciousness.

This recipe remains meaningful today as families gather around the table to share memories and create new ones through the comfort of homemade desserts.

Can I use fresh pumpkin instead of canned? Yes, just ensure it’s cooked and pureed well.
Is there a substitute for cream cheese? You can use mascarpone cheese for a similar creamy texture.
How can I make it gluten-free? Use gluten-free ginger snaps or a nut-based crust.
Can I make this pie vegan? Yes, replace cream cheese with a plant-based alternative and use coconut whipped cream.

Wrap-Up Notes

The Easy No Bake Pumpkin Pie with a Ginger Snap Cookie Crust is a delightful treat that checks all the boxes for a perfect dessert: simple, quick, and irresistibly delicious. With its vibrant flavors and creamy texture, this pie is sure to become a favorite for any occasion. Gather your ingredients and create something sweet today! Enjoy every marvelous slice.

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No Bake Pumpkin Pie with a Ginger Snap Cookie Crust

Edith Adams

This delightful no-bake pumpkin pie features a smooth pumpkin filling atop a crunchy ginger snap crust, making it a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Total Time 4 15

Course Dessert, Holiday, No Bake

Cuisine American

Servings servings

Calories 320 kcal

Ingredients

For the Crust

1.5 cups ginger snap cookie crumbs
0.5 cups unsalted butter, melted

For the Pumpkin Filling

1 can pumpkin puree (15 oz)
1 cups powdered sugar
1 teaspoon pumpkin pie spice
8 oz cream cheese, softened
1 cups whipped topping (Cool Whip or homemade)
optional additional whipped topping for garnish, pumpkin seeds, or a sprinkle of cinnamon

Instructions

Preparation

In a medium bowl, combine the ginger snap cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into a 9-inch pie pan to form an even crust. Set aside.
In a large mixing bowl, add the softened cream cheese. Beat it with an electric mixer until smooth. Slowly mix in the pumpkin puree, powdered sugar, and pumpkin pie spice until blended and creamy.
Gently fold in the whipped topping until fully incorporated. Make sure not to deflate the mixture too much.
Pour the pumpkin filling into the prepared ginger snap crust. Smooth the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Once chilled, slice and serve with additional whipped topping if desired.

Notes

For best results, allow the pie to chill overnight for deeper flavors and a better texture. Customize spice levels to taste.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 22g

Keyword Easy Pie Recipe, Ginger Snap Crust, No Bake Dessert, pumpkin pie, Thanksgiving Dessert

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Easy Desserts fall recipes ginger snap crust no-bake dessert pumpkin pie

Easy No Bake Pumpkin Pie with a Ginger Snap Cookie Crust

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