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!
For the Crust
2 1/4CupsGingersnap Cookie Crumbscrushed cookies in a blender
For the Filling
1 1/2packagesPumpkin Spice Pudding3.4 ounce size, so 5.1 ounces total
1CanSweetened Condensed Milk14 ounce can
4 1/2CupsCool Whip or Fresh Whipped Cream
For the Crust
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 Pie
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 mixture into the cream cheese mixture.
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.
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.
No Bake Pumpkin Pie with Gingersnap Crust
Amount Per Serving (1 g)
Calories 491Calories from Fat 225
% Daily Value*
Saturated Fat 15g94%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Keyword: dessert, no bake, pie, pumpkin, pumpkin pie