Pumpkin Gingersnap Pie

This frozen pumpkin pie is a no-bake dream for anyone who wants fall flavors without turning on the oven. Half-and-half whisked with pudding mix creates a creamy base, then whipped topping, canned pumpkin, pumpkin pie spice, crushed gingersnap cookies, and pecans get folded in for a filling that’s somewhere between ice cream and mousse.

The gingersnap cookies are what make this version stand out. They add a spicy crunch throughout the creamy filling that echoes the pumpkin pie spice and gives every bite texture. The pecans add buttery richness and a satisfying snap.

Freezing sets the filling firm enough to slice but soft enough to scoop. A 10-minute sit at room temperature before serving is all it needs to soften to the right consistency.

Kitchen Tips

• Whisk the half-and-half and pudding mix for a full minute, then let it stand 5 minutes to set before folding in the other ingredients
• Break the gingersnaps into rough pieces, not fine crumbs. You want chunks you can bite into
• Freeze until completely firm before slicing. Cutting too early gives you a mushy, collapsing slice
• Store leftovers in the freezer. This pie keeps well for up to a week frozen

Variations

• Use a gingersnap cookie crust instead of graham cracker for gingersnap flavor top to bottom
• Drizzle caramel sauce over each slice for a pumpkin-caramel combination
• Swap pecans for candied walnuts for a sweeter, crunchier nut