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No Bake Pumpkin Pie is an easy fall dessert recipe with a ginger snap cookie crust and a creamy filling made with instant vanilla pudding mix, whipping cream and pumpkin puree.

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No Bake Pumpkin Pie is delicious any time of year but is perfect for Thanksgiving.

This easy no bake pie is sure to be a hit.

This pumpkin pie recipe only takes just over thirty minutes of prep time and then about six hours of chill time to set.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this no bake pumpkin pie, I started by putting some ginger snap cookies in a food processor.

I ran the food processor on high until the cookies were fine crumbs.

I added some melted butter to the food processor and continued blending until fully combined.

I poured the crumbs into a greased 9 inch pie plate.

I pressed the crumbs down firmly into the bottom of the pie plate and up the side.

I placed the pie crust in the freezer for 30 minutes.

Then I dumped some cold whipping cream and vanilla instant pudding mix into a mixing bowl.

I whisked the together until they were smooth and thick.

I added some pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and allspice to the bowl.

I continued whisking until all of the ingredients were fully combined.

I poured the pumpkin mixture into the frozen pie crust.

I used a rubber spatula to spread the mixture out evenly.

I placed the pie in the refrigerator and left it to chill for 6 hours.

I removed the pie from the refrigerator and topped it with whipped cream.

Then the pumpkin pie was ready to slice and serve.

This rich and creamy pumpkin pie is sure to be a family favourite.

This no bake pie is a fun change from a classic pumpkin pie.

If you are looking for a delicious pumpkin dessert recipe, then you need to try this No Bake Pumpkin Pie!

More No Bake Pie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This No Bake Pumpkin Pie:

Crust

• 3 cups ginger snap cookies
• 6 tablespoons butter, melted

Filling

• 1 (3.4-ounce) box of instant vanilla pudding
• 2 cups heavy whipping cream, cold
• 1 (15-ounce) can of pumpkin puree
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

How to Make This No Bake Pumpkin Pie:

1. Use butter or shortening to grease a 9-inch baking dish. Set aside.
2. Crust: Add the ginger snap cookies to a food processor and run at high speed until the cookies are fine crumbs.
3. While running the processor at low speed, slowly pour in the melted butter, then continue blending until combined. (You may have to stir the mixture as the butter likes to stick to the bottom of the food processor.)
4. Pour the crumbs into the greased pie dish, and press them firmly on the base and the sides. Place in the freezer for 30 minutes.
5. Pumpkin Pie Filling: Combine the vanilla pudding mix and cold heavy whipping cream in a large mixing bowl. Whisk together until smooth and thick.
6. Add the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and allspice, and continue whisking until well-mixed and smooth. The filling should be fairly thick.
7. Pour the pumpkin mixture into the frozen pie crust and smooth with a spatula.
8. Place the pie in the refrigerator and chill for 6 hours, but overnight is best.
9. Top with whipped cream, optional, and serve chilled.
10. Enjoy!

FAQS:

Substitutions

• Use 2-3 tablespoons of Pumpkin Pie Spice instead of the individual spices. Pumpkin Pie Spice can be much more expensive, though.
• Use graham crackers instead of ginger snap cookies for the crust.
• Use fresh pumpkin puree, if it’s in season.
• Use dark brown sugar instead of light brown sugar.

Serving Temperature

• Chilled.

Storage Instructions

• Store covered in the refrigerator for up to 7 days.
• Store covered in plastic wrap and foil in the freezer for up to 3 months. Thaw before serving.

Cooking Tips

• Make sure the butter and the cookie crumbs are well mixed before pressing them into the pie dish. Otherwise, you may end up with a crumbly, unstable crust.
• Heavy whipping cream mixed with the instant vanilla pudding is thicker than just adding milk, and it will help the pie filling set better.
• To get a cleaner slice, freeze the pie about an hour before serving. This will help keep the pie slices from getting too melty when you serve them.
• Adjust the spices to your taste! This is why I like using individual spices instead of Pumpkin Pie Spice. Plus, the individual spices have a stronger flavor.

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