No-Bake Pumpkin Spice Gingersnap Pie

Recipe Collection: Dessert

No-Bake Pumpkin Spice Gingersnap Pie is a vegetarian-friendly dessert that captures the essence of fall in every bite. This American classic features a luscious pumpkin filling nestled in a crunchy gingersnap crust, making it a perfect choice for holiday gatherings. With its warm spices and smooth texture, this pie is ideal for those looking to impress without the hassle of baking.

Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to ensure you get the best prices. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a festive treat today!

Overview

This Spiced Pumpkin Cream No-Bake Pie is a delightful twist on the classic pumpkin pie, perfect for those who want to save oven space during the busy holiday season. The creamy, spiced filling is set in a flavorful gingersnap crust, offering a rich and aromatic dessert that is sure to impress. Topped with fresh whipped cream and a sprinkle of nutmeg, this pie is a showstopper for any festive gathering.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 20 minutes

Ingredients

• 0.25 Ounces (oz) package unflavored gelatin
• 1 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) ground ginger
• 0.5 Teaspoon (tsp) ground nutmeg
• 0.5 Teaspoon (tsp) salt
• 14 Ounces (oz) can sweetened condensed milk
• 2 Whole eggs, beaten
• 15 Ounces (oz) can pumpkin, pureed
• 1 9 Inch prepared gingersnap crust
• 1 Pinch fresh whipped cream, for serving
• 1 Pinch grated nutmeg, for garnish

Steps

1. In a heavy saucepan, combine the gelatin, cinnamon, ginger, nutmeg, and salt. Stir in the sweetened condensed milk and beaten eggs, mixing well. Allow the mixture to stand for one minute.
2. Place the saucepan over low heat, stirring constantly until the gelatin dissolves and the mixture thickens, about 10 minutes. Be careful not to let the mixture boil.
3. Remove the saucepan from the heat and stir in the pumpkin puree until thoroughly combined.
4. Pour the pumpkin mixture into the prepared gingersnap crust, smoothing the top with a spatula.
5. Chill the pie in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
6. Before serving, top the pie with fresh whipped cream and a light dusting of grated nutmeg for an extra touch of elegance.

Enjoy your homemade No-Bake Pumpkin Spice Gingersnap Pie!