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Easy No-Bake Pumpkin Pie Parfaits with Ginger Snap Crust

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These no-bake pumpkin pie parfaits feature a creamy pumpkin filling layered with a crunchy ginger snap crust. Ready in 20 minutes, they are perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups frozen whipped topping, thawed
  • 2 cups crushed gingersnap cookies (about 8 oz or 30–35 cookies)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • Additional whipped topping for garnish
  • Crushed gingersnap crumbs for garnish
  • A pinch of cinnamon or pumpkin pie spice for dusting

Instructions

  1. Make the ginger snap crust: Place the gingersnap cookies in a zip-top bag and crush them with a rolling pin until you have fine crumbs with a few slightly larger pieces. Alternatively, pulse them in a food processor until finely ground. Transfer the crumbs to a medium bowl. Add the melted butter and brown sugar. Stir with a fork until everything is well combined and the crumbs feel like wet sand. Set aside.
  2. Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before you start. In a pinch, you can microwave it for about 10 seconds on low power, but watch it carefully.
  3. Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the powdered sugar and beat again until combined, about 1 minute.
  4. Add the pumpkin and spices: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat on low speed until fully incorporated, about 1 minute. Scrape the bowl once more.
  5. Fold in the whipped topping: Add the thawed whipped topping to the pumpkin mixture. Use a spatula to gently fold it in, turning the bowl as you go. Fold until no white streaks remain.
  6. Layer the parfaits: In each glass or jar, start with a layer of the ginger snap crust (about 2 tablespoons), pressing it down gently with the back of a spoon. Add a layer of the pumpkin filling (about 3 to 4 tablespoons). Repeat the layers: another thin layer of crust, then more pumpkin filling. End with a final sprinkle of crust on top if desired.
  7. Chill before serving: Place the parfaits in the refrigerator for at least 2 hours, or overnight for best results.
  8. Add toppings and serve: Just before serving, add a dollop of whipped topping to each parfait. Sprinkle with a pinch of cinnamon or pumpkin pie spice and a few crushed gingersnap crumbs. Serve cold.

Notes

Do not skip softening the cream cheese to avoid lumps. Crush the gingersnaps unevenly for better texture. Press the crust layer gently. Layer with intention: three thin layers of crust and two layers of filling. Chill for at least 2 hours, but 4-12 hours is ideal. Do not use pumpkin pie filling; use 100% pure pumpkin puree.

Nutrition

Keywords: no-bake pumpkin pie parfaits, ginger snap crust, easy pumpkin dessert, Thanksgiving dessert, no-bake dessert

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