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No Bake Pumpkin Pie with Gingersnap Crust [+ Video]

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you’ll know why!

 

Where Can You Buy Pumpkin Spice Pudding?

We’ve had a lot of questions about where to buy the pudding.

We got ours at a local Kroger and Walmart or it’s on Amazon Prime.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why! ohsweetbasil.com

I bet you can guess who’s recipe this is. Cade did not name this one but he did shovel it in as fast as I did. And then I had a piece for breakfast. My first time ever eating pie for breakfast. And it was soooooo worth it!

Is Pumpkin a Fruit?

So, it’s a fruit. … But many fruits which are not sweet, such as tomatoes, beans, green peppers, etc., are popularly called vegetables.

Looking at it that way, a pumpkin is a vegetable.

When people cook or bake with pumpkin, it’s treated like a vegetable.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why! ohsweetbasil.com

Luscious no bake pumpkin pie is my new thing. As is pie for breakfast. I totally get why people do that after Thanksgiving now. Good mercy.

Can Pumpkin Pie be Frozen?

Freeze the pie for up to a month.

Remove the pumpkin pie from the freezer and keep it in the fridge 10-12 hours before you want to serve the pie.

If you thaw it at room temperature, the filling may “weep,” resulting in a soggy crust.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

Last year I was thinking about our dulce de leche banana cream pie which is all kinds of amazing and I suddenly had the bright idea to make a pumpkin version. So the first week of January when everyone was dieting I started testing a no bake pumpkin pie. What? I had just had a baby! I deserved pie!

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

So many readers want to know how to make a simple pie, a fool proof pie, a no bake pie, anything to make sure their pie turns out for the holidays and this has been the perfect solution.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

The crust kept bothering me. Pumpkin pie makes people nervous and half of that is because of the crust, so I turned to good ol’ store bought ginger snap cookies. I needed strong flavor to keep up with the pumpkin, something holiday-ish, and something crisp. The gingersnap was perfect but I didn’t want to bake a bunch just to crush them so while you can totally go completely from scratch I chose to use store bought. All I did was crush them, add brown sugar and a pinch of salt then stirred in melted butter. Oh butter, how I love thee. You could probably even brown the butter but I think it has plenty of flavor as is.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

Now here’s the important part. You must, must, must use a big, fat deep dish pie pan for this recipe, otherwise you’ll want to half the recipe. And you must mix the milk and pudding in one bowl, cream the cream cheese and sweetened condensed milk (milk of the heavens if you ask Cade) in another and then fold the whipped cream into the cream cheese mixture before stirring in the pudding mixture. This order is so important for the no bake pumpkin pie or it wont set up. Oh, and if you want to know how to keep those lumps out of cream cheese, just make sure it’s softened cream cheese

If you forget to soften the cream cheese just do what Barbara Bakes taught me, stick the sealed cream cheese (foil seal, not the box) in a bowl of very warm water and it will be soft in minutes.

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why! ohsweetbasil.com

And you can totally serve it with a dollop (every time I say that I think, dollop of Daisy from the sour cream commercial) of whipped cream but I actually don’t think this pie needs it and I never say that about pumpkin pie. My gosh that stuff is good.

 

No Bake Pumpkin Pie with Gingersnap Crust

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why! ohsweetbasil.com

No Bake Pumpkin Pie with Gingersnap Crust

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

Ingredients

  • 2 1/4 Cups Gingersnap Cookie Crumbs crushed cookies in a blender
  • 2 Tablespoons brown sugar
  • Pinch of Salt
  • 6 Tablespoons Butter

For the Filling

  • 1 1/2 3.4 ounce packages Pumpkin Spice Pudding
  • 2 Cups Whole Milk
  • 8 ounces Cream Cheese softened
  • 14 ounce can Sweetened Condensed Milk
  • 4 1/2 Cups Cool Whip or Fresh Whipped Cream

Instructions

  • Preheat the oven to 350 degrees.
  • In a bowl, combine the cookie crumbs, brown sugar, salt and butter.
  • Stir to combine and press into a deep dish pie pan.
  • Bake for 10 minutes and allow to cool completely.
  • For the Filling
  • In a medium bowl, whisk together the pudding and milk.
  • Set aside to thicken.
  • In a large bowl, beat the cream cheese until smooth.
  • Scrape down the sides of the bowl and add the sweetened condensed milk.
  • Beat until smooth and scrape down the sides of the bowl again.
  • Stir the pudding into the cream cheese mixture and fold in half of the whipped cream and then the remaining whipped cream.
  • fill the pie crust.
  • Place in the fridge to chill for 1 hour before serving.
  • See notes.

Notes

The crust can be made and covered 2 days prior. The entire pie can be assembled 2-3 days before serving and stored in the fridge. Make sure you don't put any saran wrap over the top until the top is set, about 2-3 hours.
Nutrition Facts
No Bake Pumpkin Pie with Gingersnap Crust
Amount Per Serving (1 g)
Calories 491 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Polyunsaturated Fat 8g
Cholesterol 43mg14%
Sodium 352mg15%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 37g41%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
A slice of no bake pumpkin pie with a gingersnap crust and fresh whipped cream on top

 

Dulce De Leche Banana Cream Pie

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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2 comments

  • Does all of the whopped cream in the ginger snap recipe go into the filling?  It looks like there is a layer of whipped cream on the top aswell

    • Reply
    • We made some extra to go on top!

      • Reply

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