Thanksgiving Dessert: No Bake Gingersnap Pumpkin Pie

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!

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.

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

**Important to note: For styling purposes faux eucalyptus was used. Do not garnish with real eucalyptus as it is poisonous to consume.**

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

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

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 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!
Total Time4 hrs 30 mins
Course Desserts
Cuisine American

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:

  • 1 packet unflavored gelatin (2 ½ teaspoons)
  • 0.25 cup water
  • 3 tsp pumpkin pie spice
  • 1 can sweetened condensed milk (14 oz)
  • 1 can pumpkin puree (16 oz) not pumpkin pie filling

For Serving:

  • whipped cream
  • vanilla ice cream

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 123mg | Fiber: 1g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Servings: 8
Calories: 163kcal

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:
  • Ccombine 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: desserts, easy, fall, gingersnap, no bake, pie, pumpkin, sugar and cloth, thanksgiving

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

  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

    Reply
    • 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!

      Reply
  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!

    Reply

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