No Bake Pumpkin Cookie Pie
This no bake pumpkin pie is made extra special with layers of gingersnap cookies all throughout! With alternating layers of filling and cookies, this chilled pie softens the cookies to create delicious bites of tender cookie and creamy pumpkin filling in every bite.
No bake pumpkin pie with gingersnap cookies
With this being my first recipe of the fall season, it is still SO hot outside here in Arizona. So to avoid my oven altogether, it was only natural to make a no bake pumpkin pie!
But I didn’t want to make just ANY pumpkin pie. I often find the texture to be a bit monotonous so to break up that one thick layer of filling, this no bake pumpkin pie is filled with layers of gingersnap cookies.
I was inspired by this recipe for no bake chocolate chip cookie pie where chocolate chip cookies are layered with whipped cream. Applying a similar layout, this pie is filled with alternating layers of no bake pumpkin pie filling and single layers of gingersnap cookies.
Once the pie has chilled, the moisture from the filling helps soften the cookies so each bite is perfectly smooth. Plus, the flavor of the gingersnap cookies pairs SO well with the pumpkin filling!
No bake pumpkin pie crust
This recipe uses a basic graham cracker crust. I chose this route because a gingersnap crust and gingersnap filling felt to repetitive. Incorporating the flavors of graham crackers really helps elevate this pie!
I’ve included a homemade recipe, but a store bought graham cracker crust can also be used. It would make this recipe even easier!
For the homemade crust, simply mix together ground graham crackers, brown sugar, cinnamon, and melted butter.
When pressing it into the pie dish, apply just enough pressure to create a strong structure but not TOO much pressure. If the crust is pressed in too firm, it can be more difficult to dig out the slices.
The crust is also the very first step in this no bake pumpkin pie recipe. It chills in the refrigerator while we make the filling. During that time, the crust will firm up so it will not budge once we layer in the pumpkin filling and cookies.
How to make no bake pumpkin pie filling
Pumpkin pie filling is SO easy to make and requires 3 simple steps:
- Pumpkin Base – Mix together room temperature cream cheese with sugar. Once smooth, mix in an entire can of pumpkin puree along with cinnamon, ginger, nutmeg, and cloves.
- Whipped Cream – In a separate bowl, whip heavy cream with some powdered sugar, vanilla, and dry milk powder. This last ingredient is optional, but it does help stabilize and strengthen the whipped cream.
- Fold – Scoop about half of the whipped cream into the bowl of pumpkin filling and gently fold as we do not want to deflate the whipped cream. Using a rubber spatula, run around the outside of the filling then scoop up from the bottom and pull the spatula through the center. Repeat this process until it’s fully combined.
Layering gingersnap cookies
When alternating layers of filling and cookies, it’s important to fill the surface with one single layer of cookies and fill in any large gaps.
I like to start with a tight ring of cookies around the edge. Then break up cookies as needed to fill in the center and any possible gaps in the circle around the outside.
Creating full layers will ensure that each slice is met with just the right amount of cookies to filling.
No Bake Pumpkin Cookie Pie FAQs
Yes and very easily! Just swap the graham crackers and cookies with a gluten free alternative. I’ve linked some options in the ingredients below.
Sure! Just make sure it’s a 9″ pie.
This pie must be kept in the refrigerator and it will keep for about 5 days. For the best flavors and textures, I suggest serving the next day.
Sure! Just as long as it’s a crispy cookie and not too thick.
Yes, if you’re in need of a regular no bake pumpkin pie recipe then leave the cookies out.
For more pumpkin dessert recipes, check out my:
- Pumpkin Cheesecake
- Pumpkin Hand Pies
- Pumpkin Cupcakes
- Pumpkin Bread with Maple Glaze
- Pumpkin Cinnamon Rolls
- Gluten Free Pumpkin Bars
- Butterscotch Pumpkin Bundt Cake
- Chewy Pumpkin Cookies with maple and brown butter
- Pumpkin Chocolate Chip Muffins
Make sure to tag me @butternutbakery on Instagram and comment below if you make this no bake pumpkin pie. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make this no bake pumpkin pie:
No Bake Pumpkin Cookie Pie
- Total Time: 4 hours 30 minutes
- Yield: 8-10 slices
Description
This no bake pumpkin pie is made uniquely delicious with layers of gingersnap cookies! Once chilled, the filling softens the cookies for alternating layers of creamy pumpkin pie filling and tender gingersnap cookies in every bite.
Ingredients
Graham Cracker Crust (homemade or store-bought)
- 1 1/4 cup (145g) ground graham crackers (regular or gluten free)
- 1/4 cup (55g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
No Bake Pumpkin Pie Filling
- 8 oz cream cheese, room temp
- 1/2 cup (100g) granulated sugar
- 1 15oz can pumpkin puree *NOT pumpkin pie filling
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups (360g) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
- 1 tsp vanilla extract
- 1 16oz box gingersnap cookies (regular or gluten free)*make sure they’re crisp, NOT soft
Instructions
Graham Cracker Crust
- Mix together the ground graham crackers, brown sugar, and cinnamon.
- Once evenly mixed, stir in the melted butter.
- Press the crust into a 9″ pie dish, covering the bottom and sides.
- Place the crust in the refrigerator while we make the filling.
No Bake Pumpkin Pie Filling
- Using a hand or stand mixer with the whisk attachment, mix together the cream cheese and sugar until smooth.
- Scrape down the bowl and then mix in the pumpkin and spices. Set aside.
- In a separate mixing bowl using a hand or stand mixer with the whisk attachment, add the whipping cream, powdered sugar, milk powder, and vanilla.
- Whip on high speed until you reach a smooth consistency with stiff peaks. Careful not to over whip so keep a close eye on it!
- Spoon a little less than half of the whipped cream into the pumpkin mixture.
- Using a rubber spatula, gently fold the two together. Run the spatula around the bowl and through the batter, repeating this process until you can no longer see any white streaks of whipped cream.
- Spread a thin layer of filling in the bottom of the crust.
- Arrange a single layer of gingersnap cookies on top, breaking cookies as needed to fill big gaps.
- Scoop another layer of filling on top (thicker than the first) and repeat the process. Keep alternating layers until you run out of filling (you likely will not use the entire 16oz box of cookies, but close to it). It’s OK if the filling overtakes the crust.
- Top the pie with the other half of whipped cream and place in an air tight container (you can also place a large bowl upside down over the pie if you don’t have a container large enough).
- Place the pie in the refrigerator and allow it to chill for at least 4 hours but preferably overnight.
- The next day, top with extra gingersnap cookies and serve chilled. Enjoy!
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This was delicious! I used GF graham crackers and ginger snaps and it was so good. All my pie plates are packed away so I used and 8” springform pan and was over zealous with mousse layer so I ended up with only 2 cookie layers but man-oh-man was this ever good! Will definitely make this again and try for more layers!
I made your key lime cookie pie two times in one week for different events to RAVE reviews. I am super excited to try this one!
This pumpkin pie recipe was 10/10!! The instructions were easy to follow and the outcome was an incredibly beautiful, light & fluffy pumpkin pie. I’m not a big pumpkin pie fan, but this was a wonderful spin on a classic recipe. Thank you, Jenna!
I cannot rave enough about this recipe! Years past I have slaved over pumpkin cheesecakes, tried other snazzy pumpkin pies to liven things up a bit but this one, THIS one is next level delicious and had everyone at my table asking “wow, who made this?” I’m lucky I even had any leftovers – if not for my Aunt slapping my Uncle’s had when he reached for a third slice I wouldn’t have LOL This is will be a staple on my Thanksgiving dessert table for years to come! Great one Jenna, Thank You!
Do the gingersnap cookies inside the cheesecake get soggy?
Whenever I need a dessert I always check here first. Once again, it did not disappoint. I made this pie for a local pie contest and won first place! It’s so good and I had multiple people say that they usually don’t like pumpkin but this was amazing. I followed the recipe to a T and used Archway brand gingersnaps. Highly recommend!
Delicious! DO NOT make this pie if you are watching your weight:) It is irresistible.
I opted for the store bought crust to save time. The “milk powder” truly does help stabilize the whipped cream topping. It looked exactly the same today when I took it out of the fridge as when I put it in yesterday. I must admit that I dipped several gingersnaps in the pumpkin mixture before assembling the pie and it was difficult to stop eating, yum!
Also, covering the pie with an overturned bowl worked beautifully for storing in the fridge vs fighting with plastic wrap. Great idea.
Jenna, your recipes never disappoint. Thank you.
(I wish there was a way to post a pic here vs Instagram.)
So easy and yummy