No-bake pumpkin pie is a sweet and tasty fall time treat that is perfect for any occasion and incredibly easy to make! You'll only need about 15 minutes of prep work, and then just let the pie chill in the fridge all night! Go ahead and make two because your guests will be coming back for seconds!
16ozCool Whip(thawed, plus more for garnish if desired)
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Instructions
Prepare the Crust
Prepare a 9-inch springform pan by lightly spraying it with non-stick cooking spray.
In a food processor (or a large zip-top bag), add your gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin).
Add the gingersnap crumbs to a large mixing bowl and stir in the light brown sugar, cinnamon, and nutmeg until well combined.
Pour in the melted butter and mix until everything is evenly distributed.
Pour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.
Make the Filling
In a medium-sized mixing bowl, add in your canned pumpkin, pumpkin pie spice, salt, and vanilla extract. Stir until fully combined.
Place your marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.
Immediately add the pumpkin mixture into the melted marshmallows and stir to combine.
Add the thawed Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.
Pour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.
Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.
Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired.
Notes
If you're not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead.
7 cups of mini marshmallows is equivalent to about 12 ounces.
I recommend using Libby's pure pumpkin due to its low moisture content. Do not use pumpkin pie filling as it has added sugar and spices!
Make sure that your Cool Whip whipped topping is completely thawed before using it.
If you don't have a springform pan, you can always use a deep-dish pie pan.
To store: Keep your pie covered in the refrigerator for up to 5 days.
To freeze: Tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.