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If you’re looking for a delightful, fuss-free dessert that captures the cozy essence of fall without firing up the oven, this No Bake Pumpkin Pie Recipe is exactly what you need. It combines the warm spices and rich pumpkin flavor you love with a cool, creamy texture that’s both refreshing and indulgent. Perfect for busy days or when you want to impress guests without stress, this pie brings together crisp gingersnap crust and a luscious pumpkin filling that sets beautifully in the freezer. It’s truly a treat that feels homemade and special every single time.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity—each ingredient plays a starring role to create depth, texture, and that unmistakable pumpkin pie flavor. From the crunch of the gingersnap crust to the fluffy sweet filling, everything is essential and easy to find.
- 2 cups gingersnap cookies, finely crushed: These provide a bold, spiced crunch that replaces the traditional pie crust beautifully.
- ⅓ cup salted butter, melted: Butter binds the crust crumbs, adding richness and helping it hold its shape.
- 15 ounces pumpkin puree: This is the heart of the pie, giving it that vibrant orange color and earthy sweetness.
- 1 teaspoon pumpkin spice: A blend of warm spices that enhances the pumpkin and adds cozy fall notes.
- 8 ounces marshmallow fluff: This adds a dreamy lightness and subtle sweetness to the filling’s texture.
- 12 ounces whipped cream, frozen then defrosted: Folding this in creates a soft, airy consistency that melts in your mouth.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Prepare the Gingersnap Crust
Start by combining your finely crushed gingersnap cookies with the melted butter in a medium bowl. Mix until every crumb is coated—this will ensure the crust holds together once pressed. Then firmly press this mixture into a 9-inch pie pan, shaping it up the sides to form a sturdy base. Pop it into the fridge to chill while you prepare the filling; this step lays the foundation for all the delicious textures to come.
Step 2: Whip Up the Pumpkin Filling
In another bowl, grab your hand mixer and blend the pumpkin puree, marshmallow fluff, and pumpkin spice until silky smooth and evenly combined. The marshmallow fluff infuses a subtle sweetness and fluffiness, balancing the earthiness from the pumpkin perfectly. Next, gently fold in the defrosted whipped cream using a spatula—this lightens the mixture beautifully, giving it that airy quality reminiscent of a classic pumpkin pie but without any baking required.
Step 3: Assemble and Freeze
Pour the luscious pumpkin filling into your chilled gingersnap crust, smoothing the top evenly. Feel free to get creative here by swirling extra whipped cream on top or sprinkling crushed gingersnaps for added crunch and visual appeal. Place the pie in the freezer and let it chill for at least 4 hours so it sets firmly. This step is crucial for achieving that perfect sliceable texture.
Step 4: Serve and Enjoy
When you’re ready to serve, let the pie sit at room temperature for about 15 minutes. This softens the filling just enough to offer a creamy, melt-in-your-mouth experience without losing its structure. Slice into generous pieces and prepare for all the compliments headed your way!
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
Adding garnishes takes this dessert from simple to stunning. A dollop of freshly whipped cream, a sprinkle of cinnamon or crushed gingersnap crumbs, or even a few toasted pecans can elevate each slice. These touches provide contrasting textures and a burst of extra flavor that gets everyone excited for that first bite.
Side Dishes
This pie pairs brilliantly with a hot cup of spiced coffee or chai tea, the warm beverages complementing the cool creaminess perfectly. For a full autumnal spread, consider serving it alongside fresh fruit salad or a scoop of vanilla ice cream to add an indulgent cold element that highlights the pie’s silky filling.
Creative Ways to Present
Want to impress? Serve individual portions in small dessert glasses layered with crushed gingersnap crumbs at the bottom and topped with the pumpkin mixture and whipped cream. Or, try mini versions using tartlet pans—this No Bake Pumpkin Pie Recipe is versatile and adaptable to whatever style suits your gathering.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps wonderfully in the fridge for up to 3 days if tightly covered. Keeping it chilled preserves the texture and flavor, so every slice tastes as fresh as the first.
Freezing
This pie freezes like a dream, making it an excellent dessert to prepare in advance. Keep it wrapped tightly in plastic wrap and then foil, and freeze for up to 2 months. When it’s time to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
Reheating is not necessary because this pie is served cold, but allowing it to sit at room temperature for 10-15 minutes before eating softens the filling and releases its flavors beautifully, giving you the perfect bite every time.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While gingersnaps provide classic spice, you can experiment with graham crackers or speculoos cookies to create different flavor profiles. Just remember to finely crush them and mix well with melted butter to ensure a sturdy crust.
Is it possible to make this pie dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like coconut oil or vegan margarine and use dairy-free whipped topping. The texture might vary slightly, but the flavor will still be fantastic.
What is the purpose of using marshmallow fluff in the filling?
Marshmallow fluff adds sweetness and a light, airy texture that complements the pumpkin puree. It helps create a creamy, mousse-like consistency without the need for eggs or baking.
Can this No Bake Pumpkin Pie Recipe be made ahead of a party?
Definitely! It’s perfect for making ahead—just freeze the pie and thaw it before serving. This helps you save time on the day of your event and still deliver a show-stopping dessert.
How do I ensure the crust stays crisp?
Pressing the crust firmly and chilling it before filling helps maintain its structure. Also, serve the pie soon after thawing because moisture from the filling can soften the crust over time.
Final Thoughts
I hope you enjoy making and sharing this No Bake Pumpkin Pie Recipe as much as I do. It’s a charming way to celebrate pumpkin season without any oven stress, delivering indulgent flavors and impressive results every time. Give it a try and watch how quickly it becomes a new favorite in your dessert rotation!
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Print
No Bake Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A deliciously creamy and festive no-bake pumpkin pie made with a gingersnap cookie crust, whipped together pumpkin puree, marshmallow fluff, and whipped cream, perfect for a quick and easy dessert during the fall season.
Ingredients
Crust
- 2 cups gingersnap cookies, finely crushed
- ⅓ cup salted butter, melted
Filling
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin spice
- 8 ounces marshmallow fluff
- 12 ounces whipped cream (frozen, defrosted)
Instructions
- Prepare the crust: In a medium-sized bowl, combine the finely crushed gingersnap cookies with the melted salted butter. Press this mixture firmly into a 9-inch pie pan and up the sides to form a crust. Place the crust in the refrigerator to chill and set until ready to use.
- Make the filling: In a separate medium bowl, use a hand-held electric mixer to whip together the pumpkin puree, marshmallow fluff, and pumpkin spice until well combined. Gently fold in the defrosted whipped cream using a rubber spatula until the filling is smooth and fully incorporated.
- Assemble the pie: Pour the pumpkin filling mixture into the chilled gingersnap crust. Optionally, decorate the top with additional whipped cream and sprinkle with crushed gingersnap cookies. Place the pie in the freezer for at least 4 hours to set.
- Serve: Before serving, let the pie sit at room temperature for about 15 minutes to soften slightly for the best texture. Slice and enjoy this no-bake seasonal pumpkin pie.
Notes
- This pie requires freezing to set properly; do not substitute refrigeration for freezing.
- Allowing the pie to sit before serving ensures a creamy, sliceable texture.
- Crushing the gingersnap cookies finely helps form a sturdy crust without baking.
- Use salted butter to balance sweetness in the crust; unsalted butter can be used but consider adding a pinch of salt.
- The whipped cream must be defrosted if previously frozen to fold smoothly into the filling.
