No Bake Pumpkin Pie Recipe

If you love everything pumpkin-flavored but want a quick, fuss-free dessert, you’re going to adore this No Bake Pumpkin Pie Recipe. It’s creamy, lightly spiced, and comes together in no time—plus, no oven is required! I absolutely love how this pie feels like the airy cousin of traditional pumpkin pie, with none of the stress of baking. Keep reading, and I’ll walk you through everything you need to make this delightful fall treat.

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Ingredients You’ll Need

Each ingredient in this No Bake Pumpkin Pie Recipe plays a vital role to balance creaminess, spice, and sweetness. I like to use quality cream cheese and fresh pumpkin puree for the best flavor, and choosing the right ginger snaps for the crust makes a huge difference.

• Ginger snap cookies: Pick firm, crisp ginger snaps so they crush finely and hold the crust well.
• Butter: Melted butter binds the crust crumbs perfectly—don’t skimp here!
• Light brown sugar: Adds a subtle molasses flavor that complements pumpkin and spice.
• Heavy whipping cream: This makes the filling wonderfully fluffy; fresh is best.
• Cream cheese: Use full-fat and softened to room temperature for a smooth filling.
• Powdered sugar: It sweetens without graininess, keeping that silky texture.
• Pumpkin puree: Go for pure pumpkin, not pie filling—you want the spices fresh.
• Sour cream: Adds a tangy brightness that balances the sweetness.
• Vanilla extract: A little vanilla enhances all the flavors.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves is key for that warm autumn taste.
• Salt: Just a pinch to elevate and balance sweetness.

Variations

I like to personalize this No Bake Pumpkin Pie Recipe depending on the occasion or what I have on hand. It’s super flexible, so don’t be afraid to tweak it a little!

• Gluten-free crust: Swap ginger snaps for gluten-free cookies—my friend did this and no one noticed the difference!
• Extra spice kick: Add a pinch of cayenne or extra cinnamon for a bolder flavor if you love spicy pumpkin desserts.
• Maple syrup swap: Replace some sugar with maple syrup for a richer, more complex sweetness I discovered last year.
• Vegan option: Use dairy-free cream cheese and coconut cream instead of heavy cream, and a vegan cookie crust.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Prepare the Ginger Snap Crust

Start by crushing your ginger snaps into fine crumbs—using a food processor is a huge time saver. Mix the crumbs with melted butter and brown sugar until it feels like wet sand. Press this mixture firmly into a 9-inch pie dish, making sure the edges are compacted well. I like to use the bottom of a glass to press it down evenly. Pop it in the fridge while you mix the filling—it helps set the crust tight so it won’t crumble when you slice.

Step 2: Whip the Cream

In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This light whipped cream adds that luscious mousse-like texture I found makes this pie feel super special.

Step 3: Combine the Filling Ingredients

In a separate large bowl, beat the softened cream cheese with powdered sugar, brown sugar, pumpkin puree, sour cream, vanilla, pumpkin pie spice, and a pinch of salt until smooth and creamy. It’s extra important that your cream cheese is truly softened; I learned the hard way that cold cream cheese can leave lumps in your filling.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the pumpkin mixture with a spatula. The goal is to keep it light and airy, so be patient and don’t overmix otherwise the filling will deflate.

Step 5: Assemble and Chill

Pour the filling onto your chilled ginger snap crust and smooth the top. Cover and refrigerate for at least 6 hours, but ideally overnight — this chilling time really lets the flavors meld and the texture set beautifully.

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 pumpkin pie spice. Toasted pecans add a wonderful crunch and nutty contrast that my family can’t get enough of.

Side Dishes

This no bake pumpkin pie pairs beautifully with a hot cup of spiced apple cider or a scoop of vanilla ice cream for extra indulgence. For a holiday spread, it sits perfectly next to spiced nuts and warm breads.

Creative Ways to Present

For Thanksgiving or fall parties, I sometimes serve this pie in individual jars or ramekins, layered with crushed ginger snaps and whipped cream. It’s a fun way to make everyone feel special and reduces the stress of slicing and serving.

Make Ahead and Storage

Storing Leftovers

Once chilled, this pie keeps beautifully in the fridge for up to 4 days. I always cover it with plastic wrap or store in an airtight container to keep the crust from softening too much and to lock in freshness.

Freezing

Freezing works fairly well if you wrap the pie tightly in plastic wrap and aluminum foil. When ready to eat, let it thaw overnight in the fridge. I find the texture is very close to fresh, though sometimes a quick re-whip of the topping can revive it perfectly.

Reheating

This dessert is best served chilled, so reheating isn’t necessary. If you’re craving a warmer experience, let slices sit at room temperature for 10-15 minutes before serving to soften up the filling slightly.

FAQs

Final Thoughts

I truly think this No Bake Pumpkin Pie Recipe is one of the most user-friendly and satisfying pumpkin desserts out there, especially if you’re short on time or just looking for a fresh twist. Every fall, it becomes my go-to dessert because it always impresses without the hassle of baking. So next time you want pumpkin pie that’s creamy, light, and ridiculously delicious, give this recipe a try—I promise it’ll become a family favorite in your house, too!

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