No-Bake Pumpkin Pie with Gingersnap Crust

Around the winter holidays, when the kitchen gets so busy, you’ll really appreciate this recipe for a quick-fix dessert that’s packed with beta-carotene and fiber.

No-Bake Pumpkin Pie with Gingersnap Crust
No-Bake Pumpkin Pie with Gingersnap Crust

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 cups fine gingersnap crumbs
  • 1/4 cup butter, melted
  • 2 packages (3 3/4 ounces each) instant vanilla pudding mix
  • 1/2 cups milk
  • 1 can (15 ounces) solid-pack pumpkin puree


  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pecan halves, for garnish (optional)


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In small saucepan, stir together gingersnap crumbs and melted butter until crumbs are evenly coated. Pat over bottom and up sides of 9-inch pie pan.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In medium bowl, whisk together pudding mixes and milk until thick and blended. Stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread evenly over gingersnap crust. If desired, garnish with pecan halves. Cover and refrigerate at least 5 hours or overnight. Serves 8.[/step-item][/step-list-wrapper]

[nutrition-info calories=”335″ calories_fat=”” fat=”13g” sat_fat=”6g” choles=”22g” sodium=”456mg” carbs=”51g” sugars=”” protein=”5g” fiber=”3g”]


[cooking_tip]Instead of a mixer, you can use a food processor or blender to combine the filling ingredients for a pudding-type pie. To make such a pie even easier—and quicker—to assemble, use a store-bought graham cracker or vanilla cookie crust.[/cooking_tip]

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Originally Published in Reader's Digest