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

Thanksgiving Dessert: No Bake Gingersnap Pumpkin Pie

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, ha!

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

MY LATEST VIDEOS

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

MY LATEST VIDEOS

**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

    • Yield: yields one 9” pie

    Ingredients

    For the Gingersnap Crust:

    • 10 ounces gingersnap cookies, crushed
    • 2 tablespoons brown sugar
    • 1 stick butter, melted

    For the Pumpkin Pie Filling:

    • 1 packet (2 ½ teaspoons) of unflavored gelatin
    • 1/4 cup water
    • 3 teaspoons pumpkin pie spice
    • 1 14-ounce can of condensed milk
    • 1 16-ounce can pumpkin puree (not pumpkin pie filling)

    For Serving:

    • Whipped cream
    • Vanilla Ice Cream

    Instructions

    • 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).
    • To make the 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, 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.

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

    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!

    Alyssa Ponticello

    Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

    She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

    See more beautiful recipes on Runway Chef

    Read more from Alyssa Ponticello

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

    Thanksgiving Dessert: No Bake Gingersnap Pumpkin Pie

    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, ha!

    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

    MY LATEST VIDEOS

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

    MY LATEST VIDEOS

    **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

      • Yield: yields one 9” pie

      Ingredients

      For the Gingersnap Crust:

      • 10 ounces gingersnap cookies, crushed
      • 2 tablespoons brown sugar
      • 1 stick butter, melted

      For the Pumpkin Pie Filling:

      • 1 packet (2 ½ teaspoons) of unflavored gelatin
      • 1/4 cup water
      • 3 teaspoons pumpkin pie spice
      • 1 14-ounce can of condensed milk
      • 1 16-ounce can pumpkin puree (not pumpkin pie filling)

      For Serving:

      • Whipped cream
      • Vanilla Ice Cream

      Instructions

      • 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).
      • To make the 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, 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.

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

      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!

      Alyssa Ponticello

      Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

      She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

      See more beautiful recipes on Runway Chef

      Read more from Alyssa Ponticello

      Comments

      • Tracy

        11.17.17

        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! :)

      • Suzie

        11.19.17

        Is it possible to use something else other than gelatine to help it set?

      • Amelia Wallace

        12.28.17

        Where did you get those dishes from?!

      • Skyelar

        02.28.18

        Hi, also wondering where you got those plates from! They are so beautiful!

      • Sally

        11.06.18

        Excited to try this recipe! I was just wanting to check: is this a can of SWEETENED condensed milk or evaporated milk?

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