This no bake pumpkin pie offers the familiar flavors of a traditional holiday dessert without turning on the oven. A spiced blend of pumpkin puree, cream cheese, and whipped cream sets up in the fridge inside a quick gingersnap cookie crust.
The entire process takes about twenty minutes of active time before the pie goes into the refrigerator to chill. It is a practical option for Thanksgiving when oven space is limited and can easily be made a day in advance.
Why You'll Love This Recipe
- Whipping the heavy cream separately before folding it into the pumpkin base creates a light texture that sets up firmly.
- Using a food processor to crush the gingersnap cookies ensures a uniform crumb that binds well with the melted butter.
- Adding a small amount of sour cream to the filling provides a slight tang that balances the sweetness of the powdered and brown sugars.
Ingredients You Need
- Gingersnap cookies: Choose firm, crisp cookies rather than soft-baked ones so they process into fine crumbs.
- Cream cheese: Use full-fat block cream cheese and let it soften to room temperature for smooth blending.
- Pumpkin puree: Buy 100 percent pure pumpkin, not canned pumpkin pie filling, which contains added sugars and spices.
- Heavy whipping cream: Keep the cream very cold until you are ready to whip it so it reaches stiff peaks faster.
- Powdered sugar: Sift the sugar if it has visible lumps to keep the filling smooth.
Exact amounts are in the recipe card below.
How to Make It
Form the crust: Pulse the gingersnap cookies into fine crumbs and stir them together with melted butter, brown sugar, and salt. Press this mixture firmly into the bottom and up the sides of a pie pan. Chill the crust in the freezer while you prepare the filling.
Whip the cream: Pour cold heavy whipping cream into a mixing bowl and beat it until stiff peaks form. Transfer the whipped cream to another dish and set it aside.
Mix the pumpkin filling: In the empty bowl, beat the softened cream cheese with the powdered and brown sugars until smooth. Blend in the pumpkin puree, sour cream, vanilla, pumpkin pie spice, and salt.
Fold and chill: Gently fold the reserved whipped cream into the pumpkin mixture until no white streaks remain. Pour the filling into the chilled crust, smooth the top, and refrigerate for at least six hours.
Prepare the topping: Right before serving, whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread the topping over the chilled pie and dust with a little extra pumpkin pie spice.
Baking Tips
- Pack the crust tightly using the flat bottom of a measuring cup or glass. This prevents the crust from crumbling when slicing.
- If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
- For clean slices, wipe your knife with a warm, damp paper towel between each cut.
Serving Ideas
Serve this chilled pie with a cup of hot coffee or spiced cider.
Storing and Freezing
Store leftover pie loosely covered in the refrigerator for up to 4 days. This pie does not freeze well, as the cream cheese filling may separate and become grainy when thawed.
FAQ
Can I use a store-bought crust?
Why did my filling not set?
Can I make this pie in advance?
No Bake Pumpkin Pie
A spiced pumpkin and cream cheese filling is folded with whipped cream and chilled in a pressed gingersnap cookie crust.
- Prep Time: 20 minutes
- Total Time: 380 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 2 cups (240g) gingersnap cookie crumbs
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp (25g) light brown sugar
- Pinch of salt
- 2 cups (480ml) heavy whipping cream, divided
- 8 oz (226g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar, divided
- 1/4 cup (50g) light brown sugar
- 1 cup (240g) pumpkin puree
- 1/4 cup (60g) sour cream
- 2 tsp (10ml) vanilla extract, divided
- 1 tbsp (8g) pumpkin pie spice, plus extra for dusting
- Pinch of salt
Instructions
- Place 2 cups (240g) of gingersnap cookie crumbs, 6 tablespoons (85g) of melted unsalted butter, 2 tablespoons (25g) of light brown sugar, and a pinch of salt in a bowl. Stir until the mixture resembles wet sand.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Place the pan in the freezer for 15 minutes.
- In a large bowl, beat 1 cup (240ml) of heavy whipping cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
- In the same large bowl, beat 8 ounces (226g) of softened cream cheese, 3/4 cup (90g) of powdered sugar, and 1/4 cup (50g) of light brown sugar on medium-high speed until smooth.
- Add 1 cup (240g) of pumpkin puree, 1/4 cup (60g) of sour cream, 1 teaspoon (5ml) of vanilla extract, 1 tablespoon (8g) of pumpkin pie spice, and a pinch of salt. Beat on high speed for 1 to 2 minutes until combined and smooth.
- Gently fold the reserved whipped cream into the pumpkin mixture using a rubber spatula until no white streaks remain.
- Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight to set.
- Before serving, combine the remaining 1 cup (240ml) of heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1 teaspoon (5ml) of vanilla extract in a bowl. Whip until soft to medium peaks form.
- Spread the whipped cream over the chilled pie and dust with additional pumpkin pie spice. Serve cold.
Notes
- Pack the crust tightly using the flat bottom of a measuring cup or glass. This prevents the crust from crumbling when slicing.
- If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
- For clean slices, wipe your knife with a warm, damp paper towel between each cut.
Keywords: no bake pumpkin pie, thanksgiving dessert, fall baking, pumpkin recipes, holiday pie
