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Easy No-Bake Pumpkin Pie with Gingersnap Crust

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A creamy, no-bake pumpkin pie with a spicy gingersnap crust that’s perfect for Thanksgiving or any fall occasion. This easy recipe uses a secret ingredient—cottage cheese—for extra creaminess without the heaviness.

Ingredients

Scale
  • 2 cups finely crushed gingersnap cookies (about 8 ounces or 225g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • 8 ounces cream cheese, softened to room temperature (226g)
  • ½ cup small curd cottage cheese (120g)
  • 1 can (15 ounces or 425g) canned pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup powdered sugar (60g)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream (240ml)
  • Optional garnish: whipped cream, extra crushed gingersnaps, cinnamon

Instructions

  1. Make the crust: Place the gingersnap cookies in a food processor and pulse until fine crumbs (about 2 cups). Alternatively, crush in a zip-top bag with a rolling pin. Transfer to a medium bowl, add melted butter and granulated sugar, and stir with a fork until the mixture looks like wet sand and holds together when pressed.
  2. Press the crust: Transfer the crumb mixture to a 9-inch pie dish. Use the bottom of a flat measuring cup or glass to press firmly into an even layer on the bottom and up the sides. Refrigerate for at least 15 minutes to set.
  3. Soften the cream cheese: Take cream cheese out of the fridge 30 minutes before starting. If forgotten, cut into cubes and microwave for 10-15 seconds until softened but not melted.
  4. Blend the cottage cheese: In a small food processor or blender, puree the cottage cheese until completely smooth (about 30 seconds). Scrape down sides once. Set aside.
  5. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down bowl. Add powdered sugar and beat again until combined.
  6. Add the pumpkin and spices: Add canned pumpkin puree, pureed cottage cheese, pumpkin pie spice, and vanilla extract. Beat on medium speed until fully incorporated and smooth. Adjust spices to taste.
  7. Whip the cream: In a separate clean bowl, pour cold heavy cream. Using clean beaters, whip on medium-high speed until stiff peaks form. Be careful not to over-whip.
  8. Fold everything together: Take about one-third of the whipped cream and stir it into the pumpkin mixture to lighten. Then add the remaining whipped cream and gently fold with a rubber spatula until no white streaks remain. The filling should look airy and mousse-like.
  9. Fill the crust: Remove chilled crust from refrigerator. Spoon pumpkin filling into crust and spread evenly. Tap the pie dish gently on the counter to release air bubbles.
  10. Chill: Cover pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
  11. Serve: Just before serving, garnish with whipped cream, crushed gingersnaps, and a dusting of cinnamon. Slice with a sharp knife, wiping clean between cuts.

Notes

For best results, use full-fat cream cheese and heavy cream. Chill the bowl and beaters for whipping cream. Do not skip blending the cottage cheese until smooth. The pie needs at least 4 hours to set; overnight is ideal. For a gluten-free version, use gluten-free gingersnaps. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

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

Find it online: https://shimmersnack.com/easy-no-bake-pumpkin-pie-with-gingersnap-crust/