No Bake Pumpkin Pie
This No Bake Pumpkin Pie has all the flavor of your favorite pumpkin pie with a surprisingly light, mousse like texture you are going to love. Requiring no oven time and using freshly whipped cream, cream cheese and pumpkin puree, this is a delightful update on a classic fall dessert!
Equipment
- 9 or 10 inch pie dish
- stand mixer or large mixing bowl with an electric hand mixer
- mixing bowl
- Measuring cups and spoons
Ingredients
For the gingersnap crust (skip if using a store bought graham cracker crust)
- 2 cups ginger snap cookies crumbs choose a firm ginger snap cookie and pulse to fine crumbs
- 6 tablespoon melted butter
- 2 tablespoon light brown sugar
For the No Bake Pumpkin Pie Filling
- 1 cup heavy whipping cream
- 8 oz full fat cream cheese, softened to room temperature
- ¾ cup powdered sugar
- ¼ cup light brown sugar
- 1 cup pumpkin puree
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- pinch of salt
For the Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- pumpkin pie spice or cinnamon optional
Instructions
Make the Ginger Snap Crust (skip if using a store bought crust).
- Combine 2 cups of fine ginger snap cookie crumbs with 6 tablespoon of melted unsalted butter, 2 tablespoon of light brown sugar and a pinch of salt. Carefully press the mixture into a prepared 9 or 10 inch pie pan to form the crust. Place the crust into the freezer for about 15 minutes to firm up while you make the pie filling. *Notes**The tighter you pack the crust the less likely it will be to fall apart when you cut it. You can use the bottom of a glass or other tool to press it into the corners and make a flat and even surface.*If you don't have a food processor you can crush the cookies by double bagging them into a ziplock freezer bag and bashing them with a rolling pin into fine crumbs.
Make the no bake pumpkin pie filling.
- In the bowl of a stand mixer or large mixing bowl add 1 cup of heavy whipping cream. Beat on medium high until stiff peaks form. Pour the whipped cream into a separate bowl and set aside until later.*Notes* See section above for how to know if your cream has been whipped enough.
- In the same large bowl you removed the whipped cream from add softened cream cheese, powdered sugar and light brown sugar. Beat for a couple minutes on medium high until smooth. Add in pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat on high for another minute or 2 until well combined, with no lumps. Add the whipped cream into the bowl with the cream cheese mixture and fold together until no white streaks remain, being careful not to knock too much air out.
- Take the crust out of the freezer (if using homemade) and pour in the pumpkin pie filling. Smooth out the top then place in the fridge for at least 6 hours, ideally overnight, to set.
Add the whipped cream topping and serve.
- When ready to serve make the whipped cream topping. Combine 1 cup of heavy whipping cream, ¼ cup of powdered sugar and 1 teaspoon of vanilla extract and whip until soft to medium peaks form. Pour the whipped cream on top of the pie and add a sprinkle of pumpkin pie spice or cinnamon if desired. Serve cold and enjoy!
Notes
*Notes*
- This is a soft pie so if you know it's going to be sitting on the counter for a while you can place it in the freezer for a couple of hours before adding the whipped topping. This will help ensure a clean cut when you serve.
- See above RECIPE FAQs for more answers to your questions.
Nutrition
Calories: 496kcalCarbohydrates: 42gProtein: 5gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 98mgSodium: 269mgPotassium: 229mgFiber: 1gSugar: 27gVitamin A: 5065IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!