No Bake Gingersnap Pumpkin Pie for Your Thanksgiving Dessert

We’re serving up this No Bake Gingersnap Pumpkin Pie recipe for the holidays. All the goodness of pumpkin pie with none of the fuss!

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

With Thanksgiving right around the corner, it’s time to break out all our favorite pie recipes.

What goes better with Thanksgiving than pie, am I right?

I, Alyssa have never been just team pumpkin pie or just team apple pie. Instead, I’ve always been team all-the-holiday-desserts.

But as I’ve gotten older and consequently busier (especially during the holidays), I’ve now also become team all-the-easy-desserts!

My go-to for a delicious pie without all the fuss?

This No Bake Gingersnap Pumpkin Pie! I mean, hello. No bake?! You know it’s going to be easy!

And with a gingersnap crust you know it’s going to be anything but plain and boring.

Add in that it is involves pumpkin pie, and you’ve got yourself the perfect dessert to whip up this Thanksgiving.

Which is why this pie is one of our top favorite Thanksgiving food ideas!

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Styling Your Desserts

Important to note: For styling purposes, faux eucalyptus was used.

Do not garnish with real eucalyptus as it is poisonous to consume.

If you want to decorate with real flowers or foliage, we highly recommend using a cake vase or edible flowers.

Edible fall leaves would also be fitting for this festive pumpkin pie.

For some more examples of using greenery on your desserts, check out how we decorated this Baileys Tiramisu, Chai Spice Cake, and Sugar Flower Cake.

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Pumpkin Pie Filling

Now, of course, while the pie is super easy to make and only requires a few ingredients.

The filling does take some time to chill and set.

Although seeing as the actual assembly of the pie takes all of 10 minutes, it’s kind of hard to be upset about the time it takes to come together.

And especially hard to be mad when you take a bite of this pumpkin pie, it’s so darn good, you’ll completely forget the wait!

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

The filling is super-smooth and creamy and the crust is buttery and crunchy with just a touch of spice.

In other words, this no bake gingersnap pumpkin pie recipe will soon be replacing your traditional pumpkin pie recipes.

And just a single bite may even be able to convert die-hard team apple pie people into hardcore team pumpkin pie fans! 

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Can You Freeze Pumpkin Pie Filling?


The thawed leftover filling can be stored in zip-top bags in the freezer for up to five days.

Once you’re ready to use it, you can let it thaw in the refrigerator for a few hours.

The trick to speeding up the thawing process is to submerge each freezer bag in a bowl or tub of lukewarm water

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

More Pumpkin Desserts

Ok, I know it might be a tough question to answer now that you’ve seen how easy and delicious this recipe is, but are you team apple pie or team pumpkin pie for the holidays?

We won’t judge if you say “Team-Both” either!

Looking for more pumpkin desserts for the holidays? Check out a few of our favorites below — 

No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

No Bake Gingersnap Pumpkin Pie Recipe

Print Recipe
4.06 from 19 votes
Our go-to for a delicious pie without all the fuss!
Prep Time30 mins
Chill Time4 hrs
Total Time4 hrs 30 mins
Course Desserts
Cuisine Pie


  • Pie pan
  • Large mixing bowl
  • Large pot


For the gingersnap crust:

  • 10 oz gingersnap cookies crushed
  • 2 tbsp brown sugar
  • 1 stick butter melted

For the pumpkin pie filling:

  • 2 1/2 tsp unflavored gelatin
  • 1/4 cup water
  • 3 tsp pumpkin pie spice
  • 14 oz sweetened condensed milk
  • 16 oz pumpkin puree not pumpkin pie filling


Serving: 1g | Calories: 345kcal | Carbohydrates: 62g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 267mg | Potassium: 433mg | Fiber: 3g | Sugar: 39g | Vitamin A: 8959IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 3mg
Servings: 8
Calories: 345kcal


Serve with whipped cream and/or vanilla ice cream


To make the gingersnap crust:

  • In a large bowl, add the cookie crumbs, sugar, and melted butter. Stir to combine.
  • Press firmly into the bottom and sides of a greased 9” pie pan.
  • Place the crust in the refrigerator for at least an hour until firm and until you’re ready to add the filling.
  • To make the pumpkin pie filling:
  • Combine the gelatin and water in a large pot set over medium heat. Stir until the gelatin is dissolved, about 1 minute.
  • Add the spices, condensed milk, and pumpkin puree and continue cooking and stirring continuously for about 5 more minutes.
  • Remove from the heat and pour the filling into the prepared crust. Cover with plastic wrap and refrigerate for a minimum of 4 hours (but ideally overnight).
  • Once the pie has chilled and the filling is set, slice and serve with whipped cream or vanilla ice cream.
KEYWORD: gingersnap pumpkin pie

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11 thoughts on “No Bake Gingersnap Pumpkin Pie for Your Thanksgiving Dessert”

  1. My question, also, is whether this is SWEETENED condensed milk? And what would you think about baking the crust for a few minutes before filling? I do that with graham cracker crust & feel it makes it extra tasty.4 stars

    • Hi Judy! Great questions. It definitely is sweetened condensed milk. We updated the recipe for that important notation. Baking the crust before the filling is a great idea. We didn’t for this recipe just so it could be an easy no bake recipe. But if anyone has the time, it definitely would make the crust really crunchy to bake it. If not, it’s still good!

  2. This pie looks delicious and I would love to make it for Thanksgiving! However, I was looking over the recipe and need to check … ONE ounce can of condense d milk and
    ONE ounce can pumpkin puree? Those sound like very tiny amounts. Please let me know if these are accurate amounts. :) Thanks!


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