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
Scale
Crust
- 2 cups gingersnap cookies, finely crushed
- â…“ 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.
