If you’re craving that rich, cozy fall flavor without heating up your kitchen, you’re in for a treat. This No Bake Pumpkin Pie Recipe has quickly become my go-to dessert through the cooler months. It combines the deep spices and creamy pumpkin you love, but with a delightfully light, mousse-like texture that you don’t get from traditional pies. Plus, it comes together in no time and requires zero oven babysitting, which means you can focus more on enjoying the season and less on complicated baking. Trust me, once you try this, your family will go crazy for it just like mine does!
Why You’ll Love This Recipe
- No Oven Needed: Perfect for when you want pumpkin pie flavor but without heating up your whole kitchen.
- Light & Mousse-Like Texture: It feels indulgent but isn’t heavy or dense like a classic pumpkin pie.
- Simple Ingredients: You likely have most of these pantry staples on hand, making it super easy to whip up last-minute.
- Crowd-Pleaser: My family asks for this pie every fall — it’s a total winner at Thanksgiving and cozy dinners alike.
Ingredients You’ll Need
The beauty of this No Bake Pumpkin Pie Recipe is all in the balance of flavors and textures. The crunchy ginger snap crust pairs perfectly with the creamy, spiced pumpkin filling. When picking your ingredients, try to use full-fat dairy for richness and freshly whipped cream for the best results.
- Ginger snap cookies： Choose a sturdy, flavorful ginger snap cookie to get that perfect crust crunch and spicy kick.
- Butter： Melted butter helps bind the crust and adds a wonderful buttery depth.
- Light brown sugar： Adds a subtle caramel note both to your crust and filling.
- Heavy whipping cream： This is key for whipping into those fluffy peaks that bring lightness to your pie.
- Cream cheese： Softened to room temperature, it gives the filling creaminess and stability.
- Powdered sugar： Use it for sweetness without graininess, blending smoothly into the cream and cream cheese.
- Pumpkin puree： The star ingredient! Make sure it’s pure pumpkin and not pumpkin pie filling for best consistency and flavor control.
- Sour cream： Adds a slight tang to balance the sweetness and gives a silky texture.
- Vanilla extract： The secret flavor booster that ties everything together.
- Pumpkin pie spice： This warm blend is what makes the pumpkin filling taste like fall in a bite.
- Salt： A pinch enhances all those sweet and spicy flavors.
Variations
I love tweaking this No Bake Pumpkin Pie Recipe depending on who’s coming over or what I have on hand. Don’t hesitate to personalize it — it’s flexible and forgiving!
- Gluten-Free Crust: Use gluten-free ginger snap cookies or substitute crushed graham crackers for a gluten-free twist I made once for a friend — everyone loved it just the same.
- Vegan Version: Swap cream cheese for a plant-based alternative and use coconut cream instead of heavy cream. It takes a little practice to get the whipped texture right, but I found chilling everything well helps!
- Extra Spicy: Add a dash of freshly grated nutmeg or extra cinnamon to punch up the spice level — perfect if you like that warming spice profile.
- Mini Pies: Make individual servings in small jars or ramekins for easy portion control and cute presentation at parties.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Press the Crust
Start by pulsing your ginger snap cookies in a food processor until they’re fine crumbs — this is key for a crust that holds together well. Mix those crumbs with melted butter and light brown sugar, then firmly press the mixture into your pie dish. I like to use the bottom of a glass to really pack it in tight so it sets nicely without crumbling.
Step 2: Whip the Cream
Whip one cup of heavy whipping cream with a quarter cup of powdered sugar and a teaspoon of vanilla extract until soft peaks form. This fresh whipped cream is what gives the pie its airy, mousse-like texture, so don’t rush this part. Cold cream whips the best, so I always chill my bowl and beaters first.
Step 3: Prepare the Filling
In a large bowl, beat softened cream cheese until smooth, then add the powdered sugar and light brown sugar and keep mixing. Stir in pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt. Once everything is well combined and silky, gently fold in the whipped cream to keep the filling light and fluffy.
Step 4: Assemble and Chill
Pour the filling into your prepared crust and smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours — overnight is best if you can wait. This chilling time allows the flavors to meld and the filling to set to that perfect slice-able consistency.
Pro Tips for Making No Bake Pumpkin Pie Recipe
- Chill Everything: I learned that chilling your bowl, beaters, and cream makes whipping so much easier and results in fluffy cream every time.
- Don’t Skip the Sour Cream: It adds a subtle tang that balances sweetness and keeps the filling from tasting flat.
- Pack the Crust Firmly: Pressing the crust in tightly prevents it from crumbling when slicing, a little trick I discovered after several pie plate mishaps.
- Patience is Key: Let the pie chill long enough — I once rushed serving it and ended up with a filling too soft to slice cleanly.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I love topping this pie with a dollop of freshly whipped cream and a light dusting of cinnamon or extra pumpkin pie spice for contrast and visual appeal. Toasted pecans sprinkled on top add a lovely crunch and nutty flavor that pairs beautifully with the creamy filling.
Side Dishes
This no bake pumpkin pie pairs excellently with a cup of hot spiced cider or a simple vanilla latte. For Thanksgiving dinners, serving it alongside roasted butternut squash or a crisp green salad keeps the meal balanced without overwhelming anyone with sweetness.
Creative Ways to Present
For a fun twist at your next gathering, try this pie served in clear glass jars layered with crushed gingersnaps and whipped cream— it’s visually stunning and super easy to serve. I once made a pumpkin pie trifle using this filling, layered with ginger snaps and spiced whipped cream, and it was a huge hit!
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the fridge for up to 4 days if covered tightly. I always store mine with plastic wrap pressed directly onto the surface to prevent it from drying out or absorbing fridge odors.
Freezing
If you want to freeze it, wrap the pie tightly in plastic wrap and then foil to avoid freezer burn. I found that freezing is doable but the texture changes slightly — it’s best thawed slowly in the fridge overnight before serving.
Reheating
Since it’s a no bake, chilled dessert, I don’t usually reheat leftovers, but letting slices sit at room temperature for 15-20 minutes before serving makes the filling softer and creamier, which I personally prefer.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend using pure pumpkin puree rather than pumpkin pie filling because the filling already contains sweeteners and spices. Using puree gives you full control over the sweetness and spice levels in your No Bake Pumpkin Pie Recipe.
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How long should I chill the pie?
Chilling for at least 6 hours is best, but overnight chilling really allows the flavors to develop and the filling to set properly for clean slices.
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Can I make this pie ahead of time?
Absolutely. In fact, making it a day ahead makes it even better. Just be sure to keep it covered and refrigerated until ready to serve.
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What can I substitute for cream cheese?
If you want to avoid dairy or go vegan, try using a plant-based cream cheese alternative. Just note the texture might be slightly different, so chill well and adjust sweetness to taste.
Final Thoughts
This No Bake Pumpkin Pie Recipe is one of those discoveries that made fall feel even more magical to me. It’s effortless, delightful, and somehow feels lighter than the classic pumpkin pie but packs just as much cozy flavor. I love how easy it is to pull together and how it always impresses guests without any stress. If you haven’t tried a no bake pumpkin pie before, I promise this one will make you a believer — give it a shot and see how much your family enjoys it!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Pumpkin Pie is a luscious and easy dessert that captures all the classic pumpkin pie flavors with a light, mousse-like texture. Made without an oven, it features a spiced ginger snap cookie crust and a creamy pumpkin filling topped with freshly whipped cream, perfect for fall gatherings or any time you crave a comforting autumn treat.
Ingredients
Crust
- 2 cups ginger snap cookie crumbs (pulse firm ginger snap cookies to fine crumbs)
- 6 tbsp melted butter
- 2 tbsp light brown sugar
Filling
- 1 cup heavy whipping cream
- 8 oz full fat cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- Pinch of salt
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pumpkin pie spice or cinnamon (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the ginger snap cookie crumbs, melted butter, and light brown sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan to form the crust. Refrigerate while preparing the filling.
- Make the filling: In a large mixing bowl, whip 1 cup of heavy whipping cream until stiff peaks form and set aside. In another bowl, beat the softened cream cheese with powdered sugar and brown sugar until smooth and creamy. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt, then mix until fully combined. Gently fold the whipped cream into the pumpkin mixture to create a light, mousse-like filling.
- Assemble the pie: Pour the pumpkin filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow the pie to set properly.
- Prepare the topping: Before serving, whip the remaining 1 cup of heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Sprinkle with a pinch of pumpkin pie spice or cinnamon if desired.
- Serve: Slice the pie and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- This no bake pie offers all the classic pumpkin pie flavors with a lighter, mousse-like texture, making it a refreshing alternative to traditional pumpkin pie.
- Use firm ginger snap cookies to ensure the crust holds together well.
- Refrigerating the pie for at least 6 hours or overnight is essential for the filling to set properly.
- Customize the topping with additional spices like cinnamon or pumpkin pie spice for extra flavor.
- Store leftovers in the fridge and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 496
- Sugar: 27 g
- Sodium: 269 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg
