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No-Bake Pumpkin Pie

WITH A GINGER SNAP CRUST

Did you know that you could make the BEST pumpkin pie without even turning on the oven???

It's true! This No-Bake Pumpkin Pie has a creamy, smooth texture and a ginger snap crust! AND the prep time is only 20 minutes!

Let's take a look at what you'll need to make this tasty pie!

Crust Ingredients

—ginger snap cookies —butter  —brown sugar —cinnamon

Pie Ingredients

– canned pumpkin – condensed milk – eggs  – vanilla extract – molasses – cinnamon – nutmeg – ginger powder – clove powder – sea salt – gelatin – candied pecans – whipped cream

– Pulse crust ingredients until crumbly.

STEP 1

– Pour crumbs into a 9" pie plate and press the mixture into place. Refrigerate the crust for at least one hour so it can set.

STEP 2

– Meanwhile, combine filling ingredients and whisk until smooth.

STEP 3

– Cook, over low heat, while whisking the filling for approximately 10 minutes or until thickened.

STEP 4

This is the consistency you're looking for.

Cool pumpkin pie filling, then pour into the chilled pie crust. Smooth out the top using a rubber spatula.

STEP 5

Refrigerate for 2½ to 3 hours to allow the pie to set. Decorate with candied pecans (optional) just before serving.

STEP 6

– Top each piece of pie with whipped cream and serve.

STEP 8

For other fall recipes, check out my 5-ingredient Pumpkin Muffins.

– Or my Southern Sweet Potato Pie.

Or Fresh Pear Pie, it's so good!

Enjoy!!!

GET THE  FULL RECIPE