No Bake Gingersnap Pumpkin Pie Recipe
Our go-to for a delicious pie without all the fuss!
Prep Time30 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Desserts
Cuisine: Pies
Keyword: gingersnap pumpkin pie
Servings: 8
Calories: 446kcal
Pie pan 9-inch
Medium mixing bowl
Large pot
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
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.
Serving: 1g | Calories: 446kcal | Carbohydrates: 62g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 268mg | Potassium: 436mg | Fiber: 3g | Sugar: 39g | Vitamin A: 9313IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 3mg