No Bake Gingersnap Pumpkin Pie Recipe
Our go-to for a delicious pie without all the fuss!
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