Discover the ultimate twist on traditional pumpkin pie with our delicious Gingersnap Pumpkin Pie that adds an irresistible touch to this classic treat with its spiced crust.
This delightful twist on a classic dessert combines the warm, comforting flavors of pumpkin with the spicy snap of gingersnaps. The result is a truly irresistible treat that will have everyone begging for seconds.
Whether you’re a fan of traditional pumpkin pie or just looking for something new and exciting to serve at your next gathering, this recipe is sure to become a favorite in no time.
And as I, Alyssa have gotten older and consequently busier (especially during the holidays), I’ve now also become team all-the-easy-desserts! Which is why this pie is one of our top favorite no fuss Thanksgiving food ideas!
So get ready to indulge in the perfect blend of sweet, creamy pumpkin filling and crunchy, flavorful gingersnap crust. It’s an autumnal dessert dream come true (that will have you barely in the kitchen)!
Ingredients Needed
Crushed gingersnap cookies — To get your gingersnap cookie crumbs, simply pulse gingersnap cookies in a food processor until they become fine crumbs.
Light brown sugar
Melted unsalted butter
Unflavored gelatin
Water
Sweetened condensed milk — You’ll see sweetened condensed milk or evaporated milk used pumpkin pie recipes. However, for this particular recipe we prefer sweetened condensed milk. You don’t have to add any more sugar so you don’t have to worry about getting it dissolved. Plus, condensed milk will give the pie a creamier thicker consistency that will set easier in the fridge.
Pumpkin puree — Make sure to use pumpkin puree and not pumpkin filling. Pureed pumpkin is 100% pumpkin without additional spices or flavors. It features a smooth texture. Pumpkin pie filling is thicker with a pudding-like consistency due to additional ingredients like sugar and spices.
How to Make a Gingersnap Crust Pumpkin Pie
To make the gingersnap pie crust
1 — In a medium-sized mixing bowl, add the gingersnap cookie crumbs, brown sugar, and melted butter. Stir to combine, until the crumbs are evenly coated.
2 — Press the mixture firmly into the bottom and up the sides of a greased 9 inch pie pan.
3 — Place the cookie crust in the refrigerator for at least 1 hour until firm and until you’re ready to add the filling.
To make the pumpkin pie filling:
1 — In a large pot set over medium heat, combine the gelatin and water. Stir until the gelatin is dissolved, about 1 minute.
2 — Add the spices, condensed milk, and pumpkin puree and continue cooking and stirring continuously for about 5 more minutes.
3 — Remove from the heat and pour the pumpkin filling into the prepared gingersnap crust.
4 — Cover with plastic wrap and refrigerate for a minimum of 4 hours (but ideally overnight). Allow the pie to chill and the filling to set. It is okay if the center jiggles slightly. Then, slice and serve with whipped cream or vanilla ice cream!
Styling Your Desserts
Typically, pie is always paired with ice cream or whip cream. But as much as we love a delicious dessert, we love a pretty presentation!
For styling purposes, we decorated the our pumpkin pie with faux eucalyptus. IMPORTANT: 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. There are so many ways to style edible flowers with food. Edible fall leaves would also be fitting for this festive pumpkin pie.
If using real edible flowers from your garden, rinse them off with cool water and lightly dry them with a paper towel. Wait until right before serving to garnish your pie. If using flowers from the store, make sure that they have not been treated insecticides or fungicides. We recommend purchasing them locally and form a farmer’s market.
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.
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.
More Pumpkin Desserts
Looking for more pumpkin desserts for the holidays? Check out a few of our favorites below —
No Bake Gingersnap Pumpkin Pie Recipe
Equipment
- Pie pan 9-inch
- Medium mixing bowl
- Large pot
Ingredients
For the gingersnap crust:
- 10 oz gingersnap cookies crushed
- 2 tbsp brown sugar
- 4 oz unsalted butter melted, 1 stick
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
Nutrition
Instructions
To make the gingersnap crust:
- In a medium-sized mixing bowl, add the gingersnap cookie crumbs, brown sugar, and melted butter. Stir to combine, until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie pan.
- Place the cookie pie crust in the refrigerator for at least 1 hour until firm and until you’re ready to add the filling.
- To make the pumpkin pie filling:
- In a large pot set over medium heat, combine the gelatin and water. 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 pumpkin filling into the prepared gingersnap crust.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours (but ideally overnight). Allow the pie to chill and the filling to set. It is okay if the center jiggles slightly.
Don’t forget to share your Gingersnap Pumpkin Pie with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
Can’t wait to try what are the flowers and leaves that you used to style this? So pretty!
Hi Tara! The flowers are dianthus flowers. They are considered edible. The leaves are faux eucalyptus. Those had to be fake since they are poisonous. Hope this helps!
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
http://www.peppermintdolly.com
thanks so much, Rebecca! :)