No Bake Gingersnap Pumpkin Pie — 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!
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.
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.
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!
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!
Can You Freeze Pumpkin Pie Filling?
Absolutely!
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
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? We’ve got you with these colorful pumpkin pie cream puffs and these oh so chewy pumpkin pie cookies!
No Bake Gingersnap Pumpkin Pie
No Bake Gingersnap Pumpkin Pie Recipe
Equipment
- Pie pan
- Large mixing bowl
- Large pot
Ingredients
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 packet
- 1/4 cup water
- 3 tsp pumpkin pie spice
- 14 oz sweetened condensed milk 1 can
- 16 oz pumpkin puree 1 can, not pumpkin pie filling
Nutrition
Notes
- Serve with whipped cream and/or vanilla ice cream
Instructions
For the gingersnap crust:
- To 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 in the refrigerator until firm and you’re ready to add the filling (at least an hour).
- For 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.
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.
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!
Excited to try this recipe! I was just wanting to check: is this a can of SWEETENED condensed milk or evaporated milk?
Hi, also wondering where you got those plates from! They are so beautiful!
Where did you get those dishes from?!
Is it possible to use something else other than gelatine to help it set?
Hi Suzie, these are substitutes for gelatine to try – https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
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!
Ahh, thanks so much for pointing that out, Tracy! The recipe has been updated to the correct amounts! :)
Looks incredible!!!!
Rebecca
xx
www.peppermintdolly.com
thanks so much, Rebecca! :)