Description
A creamy, spiced no-bake pumpkin pie with a crisp gingersnap crust that requires zero oven time. This make-ahead dessert is perfect for holiday gatherings and takes only 15 minutes of active prep.
Ingredients
Scale
- 15–20 gingersnap cookies (about 2 cups crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 15 ounces (1 can) 100% pure pumpkin puree
- 8 ounces full-fat brick cream cheese, softened
- 8 ounces whipped topping (e.g., Cool Whip), thawed
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup (optional)
- Pinch of salt
Instructions
- Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter and sugar until resembling wet gravel.
- Press crust mixture firmly into the bottom of a 9-inch springform pan.
- Place pan in the freezer for 10 minutes to set.
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add pumpkin puree, pumpkin pie spice, maple syrup, and salt; beat on low until combined.
- Gently fold in thawed whipped topping using a rubber spatula until no white streaks remain.
- Pour filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, until set.
- Slice with a hot knife for clean cuts and serve.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Cream cheese must be fully softened to avoid lumps. For best results, make the pie 1-2 days in advance to allow flavors to meld. Store in the refrigerator for up to 5 days or freeze the whole pie for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, holiday recipes, make-ahead dessert, pumpkin dessert, easy pie