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Pumpkin Pie with Gingersnap Crust

You’ll find all your favorite fall flavors in this Pumpkin Pie with Gingersnap Crust.

Pumpkin Pie with Gingersnap Crust


Essentially, this is a no bake pumpkin pie. However, the crust does have to bake in the oven for about 15 minutes. You could also use a prebaked crumb crust, but trust me, homemade is best here!

If gingersnaps aren’t your favorite, try using graham crackers, vanilla or chocolate wafer crumbs in place of gingersnaps. 

Pumpkin Pie with Gingersnap Crust


This no-bake pumpkin pie filling is silky and light, and is flavored with ground cinnamon, ginger, nutmeg and cloves. Be sure to use canned pumpkin and not pumpkin pie filling for this recipe.

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie Toppings

Feel free to have fun here. Decorate with whipped cream, freshly grated nutmeg, pumpkin candies, pumpkin pie spice, cinnamon, gingersnap crumbs or whatever you’d like. For my decorations, I used whipped cream made with brown sugar, piped with piping tips (Wilton) 1M and 108.

Pumpkin Pie with Gingersnap Crust

Plan It Out

Let’s face it, holiday baking can get crazy, so planning a baking schedule always helps me stay focused and on time. Here is a baking schedule that might work for you.

Day 1: Bake the gingersnap crust.

Day 2: Prepare the no-bake filling and chill in the refrigerator.

Day 3: Prepare the whipped cream, decorate and serve. Only prepare the whipped cream the day you plan to serve this Pumpkin Pie with Gingersnap Crust.

Pumpkin Pie with Gingersnap Crust


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Pumpkin Pie with Gingersnap Crust

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Adapted from Cook’s Illustrated 

Pumpkin Pie with Gingersnap Crust

Pumpkin Pie with Gingersnap Crust

Yield: 8
Prep Time: 40 minutes
Cook Time: 13 minutes
Additional Time: 6 hours
Total Time: 6 hours 53 minutes

No bake pumpkin pie filling on top of gingersnap crust, garnished with brown sugar whipped cream and freshly grated nutmeg.




  • 1 ½ cups gingersnap crumbs (about 3 cups)
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons sugar


  • 3 tablespoons orange juice, chilled
  • 2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 1 cup heavy cream (divided)
  • 2/3 cup granulated sugar (divided)
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon table salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large egg yolks
  • 1 15-ounce can unsweetened pumpkin


  • ½ cup light brown sugar
  • Pinch table salt
  • 1 ½ cups heavy cream
  • 2 teaspoons vanilla extract



  1. Adjust and oven rack to the center position and heat oven to 325 degrees. In a food processor, process the gingersnaps to fine and even crumbs, about 30 seconds. Sprinkle melted butter and sugar over the top of the crumbs and pulse to combine, about 5 pulses.
  2. Pour cookie crumbs into a 9-inch pie plate and press crumbs into an even layer on the bottom and sides of the plate using the bottom of a measuring cup. Bake crust for 13 to 18 minutes, or until the crust is fragrant. Set crust aside on a wire rack to cool completely.


  1. In a large bowl, stir orange juice and vanilla extract together.  Sprinkle gelatin over the orange juice mixture and let sit until the gelatin is softened, about 5 minutes.
  2. In a small saucepan, combine ½ cup heavy cream, 1/3 cup sugar, cinnamon, salt, ginger, nutmeg and cloves and cook over medium-low heat until bubbles start to form at the edges, and remove from the heat. In a medium bowl, whisk together the remaining 1/3 cup sugar and egg yolks until pale and thickened. Slowly, pour the hot cream into the yolk mixture, whisking constantly to temper. Return the mixture to the empty saucepan and cook over medium-low heat, stirring constantly until the mixture has thicken, about 2 minutes. Immediately pour custard over the gelatin mixture and stir until smooth and the gelatin has completely dissolved.
  3. In a food processor, puree pumpkin until smooth, about 15 seconds. With the processor running and using the pour spout, add the remaining ½ cup heavy cream. Scrape down the sides of the bowl and process for 15 more seconds. Add the pumpkin mixture to the custard mixture and stir until completely smooth and combined.Pour the filling into the cooled prebaked pie crust and refrigerate uncovered until the filling is set, about 3 hours. Cover the pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours.


  1. In the bowl of a stand mixer, fitted with the whisk attachment, combine all of the whipped cream ingredients and beat on medium-low speed until the sugar is dissolved, about 1 minute. Increase the mixer speed to medium-high speed and beat until cream has thickened and holds firm peaks.


  1. Fit 2 piping bags with Wilton piping tips 1M and 108. Divide whipped cream between piping bags and decorate with rosettes.


Store: Assembled pie can be stored in an airtight container in the refrigerator for 24 hours.

Prepare whipped cream the day the pie will be served.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 196mgSodium: 515mgCarbohydrates: 79gFiber: 3gSugar: 49gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Sophie Anderson

Sunday 3rd of November 2019

I would like to know what substitutions I can use to make this less sweet. I’m looking forward to trying this tomorrow. Thanks!


Wednesday 6th of November 2019

I apologize for not getting back to you sooner. I was out of town on vacation. You could reduce or take out the sugar in the gingersnap crust. And the same with the whipped cream. For the filling you can substitute a natural sweetener such as Sucanat or coconut sugar. For this particular recipe substitute 2/3 cup granulated sugar with 3/4 cup plus 2 tablespoons Sucanat or 1 cup coconut sugar. Both substitutions should weight 4 2/3 ounces on a scale. I hope this helps!

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