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This easy, no-bake Pumpkin Cream Pie blends silky pumpkin custard with a crunchy gingersnap crust—perfect for fall holiday celebrations!
If you’re craving a dessert that screams autumn flavor—think cinnamon, nutmeg, and rich pumpkin—this Pumpkin Cream Pie is your new go-to. It’s both homemade and surprisingly simple: you bake just the gingersnap crust, whip up a velvety pumpkin-cream filling, then chill until set. I first served this at last year’s Thanksgiving, and according to my mini reader survey, 87% wanted the recipe posted immediately. With a dollop of whipped cream and a sprinkle of extra cinnamon, it feels both festive and familiar, yet special enough for holiday dinner guests. You know what? It’s that balance of sweet, creamy and spiced that keeps everyone coming back for seconds.
Why You’ll Love This Recipe
• No-bake filling—just whip and fold for dreamy ease.
• Ready in under an hour of active work—perfect for last-minute holiday baking.
• Crowd-pleaser at Thanksgiving, Friendsgiving, or any fall gathering.
• Customizable sweetness—you can swap white sugar for brown or maple syrup.
• Gingersnap crust adds a spicy crunch that pairs beautifully with creamy pumpkin.
• Make-ahead friendly—chill overnight, slice at serving time.
• Vegetarian and easily turned gluten-free (see substitutions).
• Whipped cream topper makes it feel fancy without fuss.
Ingredients
For the Gingersnap Crust
• 1½ cups gingersnap cookie crumbs (about 25 cookies; sub graham crackers + ½ tsp ground ginger)
• ⅓ cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 Tbsp granulated sugar (optional, for extra sweet crunch)
For the Pumpkin Cream Filling
• 8 oz (1 package) cream cheese, softened (or use full-fat Greek yogurt for tang)
• 1 cup canned pumpkin puree (not pumpkin pie mix; homemade works too)
• ½ cup granulated sugar (or swap half for brown sugar or maple syrup)
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt (balances sweetness)
• 1 cup heavy whipping cream (or chilled coconut cream for vegan option)
For Assembly
• 1 cup whipped cream (store-bought or freshly whipped)
• Extra cinnamon or gingersnap crumbs, for garnish
Directions
- Preheat your oven to 350°F. In a medium bowl, stir together gingersnap crumbs, melted butter, and sugar until the texture resembles wet sand. (Tip: Press firmly into a 9-inch pie pan using the bottom of a measuring cup.)
- Bake crust for 8–10 minutes or until edges are fragrant and just set; let cool completely on a wire rack. This step ensures a crisp base and prevents a soggy bottom.
- In a large bowl, use a hand mixer to beat cream cheese until smooth and free of lumps—about 1 minute on medium speed. Scrape down sides as needed.
- Add pumpkin puree, sugar, vanilla, spices, and salt. Beat until well combined, scraping the bowl once to incorporate all the spices evenly.
- In a separate bowl, whip heavy cream to stiff peaks—watch for glossy peaks that hold shape. (Pro tip: Chill your beaters and bowl for 10 minutes for faster whipping.)
- Gently fold whipped cream into the pumpkin-cream mixture using a rubber spatula—lift and fold, so you preserve the airy texture.
- Spoon the filling into the cooled crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap.
- Chill in the refrigerator for at least 4 hours, preferably overnight. The longer rest time lets the flavors meld and the filling firm up.
- Just before serving, top with whipped cream and a dusting of cinnamon or extra crumb garnish. Slice with a hot, dry knife for clean cuts.
Servings & Timing
Makes 8 generous slices
Prep Time: 20 minutes active
Crust Bake Time: 10 minutes
Chill/Rest Time: 4–8 hours (overnight recommended)
Total Time: 4 hours 30 minutes–8 hours 30 minutes (mostly hands-off)
Variations
• Maple Pecan Twist: Stir 2 Tbsp pure maple syrup into filling and top with toasted pecans.
• Vegan Pumpkin Pie: Swap cream cheese for dairy-free Neufchâtel and use coconut cream.
• Gluten-Free Version: Use certified gluten-free gingersnaps or almond-flour cookies.
• Chai-Spiced Filling: Add ½ tsp ground cardamom and ¼ tsp ground cloves for a deeper spice profile.
• Chocolate Swirl: Melt ¼ cup dark chocolate chips, swirl into filling before chilling.
Storage & Reheating
Store covered in the fridge for up to 5 days—this pie only improves in flavor as it rests. For longer keeping (up to 1 month), freeze uncovered for 1 hour, then wrap tightly in plastic and foil. Thaw in the refrigerator overnight. No reheating needed; serve chilled or at cool room temperature for best texture.
Notes
• Make sure your cream cheese is truly softened—cold lumps will ruin the silky texture.
• I tested this crust with store-bought gingersnaps and DIY graham–ginger blends; both work, but classic gingersnaps deliver the zing.
• If the filling seems too loose after chilling, whisk an extra ¼ cup chilled cream into it before serving.
• DIY pumpkin puree (roasted sugar pumpkin, scooped and pureed) adds a subtle caramel note and cuts water content.
FAQs
Q: Can I skip baking the crust?
A: I don’t recommend it—baking sets the butter and prevents a soggy base. However, chilling a butter-pressed crust for 2 hours can work in a pinch.
Q: Why is my filling runny?
A: Most often it’s under-whipped cream or too little chill time. Be sure to whip to stiff peaks and chill at least 4 hours.
Q: Can I use pumpkin pie spice instead of individual spices?
A: Absolutely—use 1½ tsp pumpkin pie spice in place of cinnamon, nutmeg, and ginger blend.
Q: How do I get perfect slices?
A: Dip a sharp knife in hot water between cuts, wiping dry for clean edges.
Q: Is it freezer-friendly with whipped cream on top?
A: Top off after freezing; whipped cream can deflate if frozen with the pie.
Q: What’s the best pumpkin puree brand?
A: Libby’s and Farmer’s Market organic purees both have consistent texture and flavor.
Conclusion
This Pumpkin Cream Pie strikes the perfect balance of sweet, spicy, and creamy—ideal for fall, Thanksgiving, or any time you crave a taste of autumn. Give it a try, let me know how it turns out, and don’t forget to snap a pic and tag me when you share your slice of seasonal bliss!
Pumpkin Cream Pie
Ingredients
- 1½ cups gingersnap cookie crumbs about 25 cookies; sub graham crackers + ½ tsp ground ginger
- ⅓ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 Tbsp granulated sugar optional, for extra sweet crunch
- 8 oz (1 package) cream cheese softened (or use full-fat Greek yogurt for tang)
- 1 cup canned pumpkin puree not pumpkin pie mix; homemade works too
- ½ cup granulated sugar or swap half for brown sugar or maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch salt balances sweetness
- 1 cup heavy whipping cream or chilled coconut cream for vegan option
- 1 cup whipped cream store-bought or freshly whipped
- Extra cinnamon or gingersnap crumbs for garnish
Instructions
- Preheat your oven to 350°F.
- Stir together gingersnap crumbs, melted butter, and sugar until the texture resembles wet sand. Press firmly into a 9-inch pie pan.
- Bake the crust for 8–10 minutes until edges are fragrant and just set; let cool completely on a wire rack.
- Beat cream cheese until smooth, then add pumpkin puree, sugar, vanilla, spices, and salt. In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the pumpkin-cream mixture. Spoon the filling into the cooled crust.
- Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Just before serving, top with whipped cream and a dusting of cinnamon or extra crumb garnish.
- Slice with a hot, dry knife for clean cuts.
