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

5 from 50 votes

An easy No-Bake Pumpkin Pie recipe with a ginger snap crust.

Prep Time10

Cook Time10

Set time3

Total Time2 20

Course: Dessert, sweets

Cuisine: American

Servings: slices

Calories: 269kcal

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.

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.

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.