Description
A light, airy, no-bake pumpkin pie featuring a crunchy gingersnap crust and a silky mousse-like filling. This five-ingredient dessert is perfect for fall, requiring zero oven time and just 15 minutes of active prep.
Ingredients
Scale
- 2 cups crushed gingersnap cookies (about 200g)
- 1/4 cup unsalted butter, melted
- 15 oz (425g) canned pumpkin puree
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set aside.
- In a large bowl, whip the cold heavy cream using an electric mixer until stiff peaks form.
- In a separate medium bowl, whisk together pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth.
- Gently fold the whipped cream into the pumpkin mixture using a spatula until just combined and uniform in color.
- Pour the filling into the prepared crust and smooth the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until set.
- Serve chilled, optionally topped with extra whipped cream or gingersnap crumbs.
Notes
Ensure the heavy whipping cream is very cold to achieve stiff peaks. Chill the bowl and beaters in the freezer for 15 minutes before whipping for best results. Do not stir vigorously when combining the cream and pumpkin mixture; fold gently to maintain airiness. The pie must chill for at least 4 hours to set properly. Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: no-bake pumpkin pie, gingersnap crust, fall dessert, easy pumpkin recipe, autumn treats, gluten-free option