Go Back Email Link
+ servings
No Bake Gingersnap Pumpkin Pie by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
Print Recipe
4.06 from 19 votes

No Bake Gingersnap Pumpkin Pie Recipe

Our go-to for a delicious pie without all the fuss!
Prep Time30 mins
Chill Time4 hrs
Total Time4 hrs 30 mins
Course: Desserts
Cuisine: Pie
Keyword: gingersnap pumpkin pie, no bake pumpkin pie
Servings: 8
Calories: 345kcal

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

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.

Notes

  • Serve with whipped cream and/or vanilla ice cream

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 62g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 248mg | Potassium: 433mg | Fiber: 3g | Sugar: 39g | Vitamin A: 8959IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 3mg