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No-Bake Pumpkin Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

No-Bake Pumpkin Pie Recipe

While not strictly no-bake — the cookie crust does, in fact, need about 10 minutes in the oven — this pumpkin pie recipe makes a quick and easy version of "the real thing."

View step-by-step
directions on our blog

At a glance

8 to 12 servings
Nutrition information


Choose your measure:


  • 24 to 26 gingersnaps
  • 1/4 cup confectioners' sugar or glazing sugar
  • 3 tablespoons melted butter


  • 15-ounce can pumpkin purée
  • 3/4 cup cold milk
  • 1 cup heavy or whipping cream
  • 1 to 2 teaspoons pumpkin pie spice, to taste
  • 1/4 teaspoon salt
  • 2 boxes (3.4 ounces each) Jell-O Instant pudding (not sugar-free); your choice of flavor(s)


  1. Preheat the oven to 375°F with a rack on the middle shelf.
  2. To make the crust: Crush the gingersnaps to fine crumbs. Stir in the sugar and melted butter; the mixture will seem moist, but not greasy.
  3. Press the crumbs into the bottom and up the sides of a 9" pie pan at least 1 1/2" deep. If you use a shallower pan, you won't need all the crumbs. Reserve a couple of tablespoons of crumbs to use as a garnish, if desired.
  4. Bake the crust for about 10 minutes, or until the edge is beginning to become a darker brown. Remove it from the oven, and let it cool while you make the filling.
  5. Place all of the filling ingredients in a mixing bowl (or food processor) in the order listed.
  6. Mix until thoroughly combined, then beat until smooth.
  7. Spread the filling in the crust, smoothing the top.
  8. Cover and refrigerate. When ready to serve, garnish individual slices with reserved cookie crumbs, if desired.
  9. Yield: 8 to 12 servings.

Nutrition Information

  • Serving Size 1 slice (97g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 110
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 360mg
  • Total Carbohydrate 23g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.