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    You Are Here Home » Sweets Recipes

    Published: Nov 21, 2021 Updated: Sep 25, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Easy No-Bake Pumpkin Pie (Ginger Snap Crust)

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    no bake pumpkin pie pin

    This holiday season, wow your guests with this creamy No-Bake Pumpkin Pie recipe with a ginger snap crust. But don't save it just for the holidays, enjoy it anytime you crave a slice of Homemade Pumpkin Pie. It's the perfect match for a freshly brewed cup of coffee!

    slice of pie with whipped cream

    Earlier in the year, I found an old cookbook at a local thrift store that featured 2000 dessert recipes, submitted by Military Officers' wives. How random is that?

    While flipping through the worn and discolored pages, I came upon an Icebox Pumpkin Pie recipe that sounded wonderful. This no-bake pumpkin pie was inspired by that recipe.

    This pie tastes like the real deal! It has a silky-smooth texture with the perfect amount of spice.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What Goes Into This Recipe
    • 🔖 Recipe Ingredients/Substitutions
    • 🥧 How to Make A No-Bake Pumpkin Pie
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥮 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    What I like the most about this recipe is that it does not require baking. After not having a working oven for many months, I sympathize with anyone whose oven dies suddenly, especially during the holidays! As it turns out, you don't need an oven to make an AMAZING pumpkin pie!

    The filling is cooked on the stovetop, in around 10 minutes. Once the filling is cool, you can take a shortcut and pour the filling into a graham cracker shell. You know, the kind the little Keebler Elves make? However, I urge you to take an additional 10 minutes and make my no-bake ginger snap crust. It will leave those little elves envious, I assure you!

    The flavors in the ginger snap crust work beautifully with the spices used in the pie filling. Together, they make every bite memorable!

    🛒 What Goes Into This Recipe

    ginger snap crust ingredients
    no bake pie recipe ingredients, labeled

    🔖 Recipe Ingredients/Substitutions

    • Pie Crust — As mentioned above, you can use a graham cracker pie crust, which comes in various flavors including chocolate, Oreo, shortbread, and pecan. However, I highly encourage you to try my easy gingerbread-flavored pie crust that takes this No-Bake Pumpkin Pie to a whole new level!
    • Spices — For the sake of convenience, you can use 2 teaspoons of pumpkin pie spice (paid link) in the filling. However, I recommend using the specified spices listed in the recipe.
    • Canned Pumpkin — When buying canned pumpkin, make sure to get the pure canned pumpkin and not pumpkin pie filling, which comes pre-flavored.
    • Whipped Cream — Serve the sliced pie with your favorite whipped topping including Cool Whip and Reddi Wip. If you're ambitious, you can make homemade whipped cream instead.

    🥧 How to Make A No-Bake Pumpkin Pie

    Step 1: Break ginger snap cookies into smaller pieces and add to a food processor (paid link). Pulse until crumbly. Add butter, brown sugar, and cinnamon. Pulse a few times more until the ingredients are incorporated.

    Add crushed cookies to a food processor
    Pulse until the cookies are crumbled
    Add butter, sugar, and spices
    Pulse until ingredients are combined

    Step 2: Pour the ginger snap crust crumbs into a 9" pie plate and press the mixture into place using the bottom of a glass or your palm to compact the bottom and the sides of the crust. Refrigerate the crust for at least one hour so it can set.

    Pour crust crumbs into a pie tin
    Form the crust with the bottom of a glass
    Or use your hand instead
    Chill crust for one hour

    Step 3: Meanwhile, combine pure pumpkin, condensed milk, beaten eggs, vanilla, molasses, cinnamon, nutmeg, ginger, cloves, sea salt, and gelatin. Whisk until smooth.

    Add pumpkin pie filling ingredients into a large bowl
    Whisk to combine ingredients

    Step 4: Cook, over low heat, while continually whisking the pumpkin pie filling for approximately 10 minutes, or until the mixture has thickened.

    Cook for 10 minutes while whisking
    Remove from heat when thickened

    Step 5: Cool pumpkin pie filling, then pour into the chilled pie crust. Smooth out the top using a rubber spatula. Refrigerate for 2½ to 3 hours to allow the pie to set. Decorate with candied pecans (optional) just before serving.

    Add cooled pie filling to chilled crust
    Smooth pie filling
    To decorate, add four pecans
    Fill in with the remaining pecans

    See tip at the bottom of the page regarding why not to add the candied pecans until you are ready to serve the pie.

    Pumpkin Pie is always better with whipped cream!

    Top each piece of pie with whipped cream before serving.

    🤷🏻‍♀️ Recipe FAQs

    Can you eat pumpkin pie without cooking it first?

    Since pumpkin pie filling has eggs in it, it needs to be cooked before it can be eaten. Baking the pie is usually required before you can eat the pie unless you make a no-bake pumpkin pie. The filling for a no-bake pumpkin pie is cooked on the stovetop then chilled in the crust.

    Is canned pumpkin the same as pumpkin pie filling?

    Canned pumpkin contains pure pumpkin that has been processed until smooth. Pumpkin pie filling also has processed pumpkin, however, the pumpkin is pre-flavored.

    Can you freeze pumpkin pie with a graham cracker crust?

    You can freeze pumpkin pie, even if it has a graham cracker crust. First, make sure the pie is completely cool, then wrap it in foil. Finally, place the pie in a freezer bag and press the air out before sealing the bag. Store the pie in the freezer for up to one month.

    👩🏼‍🍳 Pro Tips

    • To eat previously frozen pumpkin pie, defrost the pie in the refrigerator overnight.
    • The molasses makes the color of the pie a little darker. If you prefer a lighter-colored pumpkin pie, you can leave out the molasses.
    • If you can't find ginger snap cookies, do what I did, and use this crispy Ginger Snaps recipe to make some. It took approximately 10 large cookies to make a 1-⅓ cup of cookie crumbs.
    • If you decide to add the candied pecans, wait until you are ready to serve the pie. The sugar glaze will run and pool around the pecan. To avoid this, you can use plain pecans instead.
    • Be sure to try my pumpkin biscotti too, they're to die for!
    No-Bake Pumpkin Pie

    🥮 Related Recipes

    • Southern Sweet Potato Pie
    • Cake Mix Pumpkin Muffins
    • Moist Pumpkin Bread Recipe
    • Pumpkin Cream Cheese Dip

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    a slice of no-bake pumpkin pie with whipped cream

    Easy No-Bake Pumpkin Pie Recipe (Ginger Snap Crust)

    An easy No-Bake Pumpkin Pie recipe with a ginger snap crust.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, sweets
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Set time: 3 hours
    Total Time: 2 hours 20 minutes
    Servings: 12 slices
    Calories: 269kcal
    Author: Hilda Sterner

    Equipment

    • food processor
    • Whisk
    • Saucepan
    • Pie Tin

    Ingredients

    Ginger Snap Crust

    • 1⅓ cups ginger snap crumbs
    • ¼ cup butter (softened)
    • 2 tablespoon brown sugar
    • ¼ teaspoon cinnamon powder

    Pumpkin Pie Filling

    • 1 15 oz canned pure pumpkin
    • 1 14 oz sweetened condensed milk
    • 2 large eggs (beaten)
    • 1 teaspoon vanilla extract
    • 1 tablespoon molasses (optional)
    • 1 teaspoon cinnamon
    • ½ teaspoon freshly ground nutmeg
    • ¼ teaspoon ginger powder
    • ¼ teaspoon clove powder
    • ¼ teaspoon sea salt
    • ¼ oz gelatin (1 packet, or 1 tbsp)
    • 12 candied pecans (optional)
    • whipped cream (for topping)

    Instructions

    No-Bake Crust

    • Break ginger snap cookies into smaller pieces and add to a food processor. Pulse until crumbly. Add butter, brown sugar, and cinnamon. Pulse a few times more until the ingredients are incorporated.
    • Pour the ginger snap crust crumbs into a 9" pie plate and press the mixture into place using the bottom of a glass or your palm to compact the bottom and the sides of the crust. Refrigerate the crust for at least one hour so it can set.

    Pumpkin Pie Filling

    • Meanwhile, combine pure pumpkin, condensed milk, beaten eggs, vanilla, molasses, cinnamon, nutmeg, ginger, cloves, sea salt, and gelatin. Whisk until smooth.
    • Cook, over low heat, while continually whisking the pumpkin pie filling for approximately 10 minutes, or until the mixture has thickened.
    • Cool pumpkin pie filling, then pour into the chilled pie crust. Smooth out the top using a rubber spatula. Refrigerate for 2½ to 3 hours to allow the pie to set. Decorate with candied pecans (optional) just before serving. 
    • Top each piece of pie with whipped cream and serve.
    • * See tip in the notes below regarding why not to add the candied pecans until you are ready to serve the pie.

    Notes

    • To eat previously frozen pumpkin pie, defrost the pie in the refrigerator overnight.
    • The molasses makes the color of the pie a little darker. If you prefer a lighter-colored pumpkin pie, you can leave out the molasses.
    • If you can't find ginger snap cookies, do what I did, and use this crispy Ginger Snaps recipe to make some. It took approximately 10 large cookies to make a 1-⅓ cup of cookie crumbs.
    • If you decide to add the candied pecans, wait until you are ready to serve the pie. The sugar glaze will run and pool around the pecan. To avoid this, you can use plain pecans instead.

    Nutrition

    Serving: 1slice | Calories: 269kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 347mg | Fiber: 1g | Sugar: 33g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Sweets Recipes

    • Cheese Kunafa Recipe (Kunefe)
    • Date And Walnut Cake
    • Halloween Chocolate Covered Oreos
    • Canning Apple Pie Filling

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    1. Lori Ross says

      October 20, 2022 at 10:10 pm

      5 stars
      Sometimes I feel like a broken record because I just love Hilda’s Kitchen Blog! Her recipes are easy to follow and get a lot of positive comments when I serve them.

      I made this for my life group and it was super yummy! People even wanted to take some home. I did take the easy way out and used a prepared crust but the filling was excellent!

      I will be making this again! Thanks Hilda💙

      Reply
      • Hilda Sterner says

        October 20, 2022 at 10:13 pm

        Thank you, Lori! You are a good student and it's evident that your cooking skills are constantly improving!

        Reply

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