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Easy No-Bake Pumpkin Pie with Gingersnap Crust: Best 5-Minute Dessert

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This no-bake pumpkin pie features a ridiculously creamy filling and a spicy, crunchy gingersnap crust. It’s ready in just 5 minutes of active time and sets up perfectly in the fridge, making it an ideal make-ahead dessert for any occasion.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (240ml) heavy whipping cream
  • For the topping (optional): 1 cup (240ml) heavy whipping cream, 2 tablespoons (15g) powdered sugar, ½ teaspoon vanilla extract, crushed gingersnaps and fresh mint leaves for garnish

Instructions

  1. Make the crust: Crush gingersnaps into fine crumbs (using a food processor or a zip-top bag and rolling pin). In a medium bowl, combine crumbs, melted butter, sugar, and salt (if using). Stir until mixture resembles wet sand and holds together when pressed. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate while making the filling.
  2. Whip the cream: In a large chilled bowl, beat 1 cup cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, then continue whipping until stiff peaks form. Set aside in the fridge.
  3. Make the pumpkin filling: In a separate large bowl, beat softened cream cheese on medium speed until smooth, about 1 minute. Add granulated sugar and beat until combined, about 30 seconds. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat on medium speed until well combined and smooth, about 1-2 minutes. Scrape down sides as needed.
  4. Fold in the whipped cream: Add one-third of the whipped cream to the pumpkin mixture and fold gently with a rubber spatula until combined. Add remaining whipped cream and fold until no white streaks remain. The filling should be light and mousse-like.
  5. Assemble and chill: Pour the filling into the chilled crust. Spread evenly and tap the pie plate gently on the counter to settle. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Serve: When ready to serve, make the whipped cream topping (optional) by whipping 1 cup cold heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Spread or pipe over the pie. Garnish with crushed gingersnaps and mint leaves. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature cream cheese is crucial for a smooth filling. Don’t skip the chill time—4 hours minimum, overnight is best. Press the crust firmly to prevent crumbling. Fold the whipped cream gently to keep the filling light. Taste and adjust spices to your preference. Use 100% pure pumpkin, not pumpkin pie filling.

Nutrition

Keywords: no-bake pumpkin pie, gingersnap crust, easy pumpkin pie, 5-minute dessert, no-bake dessert, pumpkin pie recipe, fall dessert, Thanksgiving dessert

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