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 too 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.
I really like Stauffer’s gingers! Avoid Nabisco at all costs. I recently used them and they must have changed the recipe because the cookies liquified inside the 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!
Print
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
- 1 1/2 cups (165g) ground graham crackers *see notes for gf instructions
- 1/4 cup (50g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
- 6 tbsp unsalted butter, melted
No Bake Pumpkin Pie Filling
- 8 oz cream cheese, room temp
- 1/2 cup (100g) granulated sugar
- 1 1/4 cup (300g) 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
- 2 tbsp powdered sugar
- 1 tbsp nonfat dry milk powder (optional)
- 14 oz box crisp ginger snap cookies (Stauffer’s is best. Do not use Nabisco) *see notes for gf options
Instructions
Graham Cracker Crust
- Mix together the ground graham crackers, brown sugar, cinnamon, and salt. Then stir in the butter until evenly moistened.
- Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
No Bake Pumpkin Pie Filling
- Using an electric mixer or by hand with a fork, mix together the cream cheese and sugar until combined. Scrape down the bowl and then whisk in the pumpkin and spices until completely smooth.
- In a separate mixing bowl using a hand or stand mixer with the whisk attachment, add the whipping cream, powdered sugar, and milk power. Whip on high speed until you reach a smooth consistency with stiff peaks, about 1 to 2 minutes. 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 whisk, fold the two together until well blended with no lumps.
- 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. Spread a third of the remaining filling on top. Place another layer of cookies, then a third of the filling, cookies, and the remaining filling.
- Top with the remaining whipped cream and top with crushed gingersnaps. Place the pie in the refrigerator and allow it to chill for at least 4 hours but preferably overnight.
- The next day, serve straight from the fridge and enjoy!
Notes
GLUTEN FREE – For the crust, use gluten free graham crackers. I like Pamela’s. Then reduce the butter to 4 tablespoons. For the ginger snaps, use a gluten free option like MI-DEL (the best option), Tate’s, or Partake.
- 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!
hello whats the UK equivalent to a graham cracker? id love to try some of your recipes with these in!
ive made many of your other recipes and they always turn out so great!
I think you call them digestive biscuits?
Could I use something like the Trader Joe’s ginger crisp cookies(they are very thin, small rounds)? And why wouldn’t you use ginger cookies for the crust as well?
Yes those should work! And I like the different layers of flavors as opposed to just cookie and pumpkin.