No-Bake Pumpkin Pie: The Ultimate No-Bake Pumpkin Pie Recipe

Name: No-Bake Pumpkin Pie
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cups ginger snap cookie crumbs; 6 tablespoons melted butter; 2 tablespoons light brown sugar; 1 cup heavy whipping cream; 8 oz full-fat cream cheese, softened; 3.75 cups powdered sugar; 0.25 cup light brown sugar; 1 cup pumpkin puree; 0.25 cup sour cream; 1 teaspoon vanilla extract; 1 tablespoon pumpkin pie spice; 1 pinch salt; 1 cup heavy whipping cream; 0.25 cup powdered sugar; 1 teaspoon vanilla extract; 0 Pumpkin pie spice or cinnamon (optional)

Introduction to No-Bake Pumpkin Pie

No-bake pumpkin pie is the perfect dessert for those who want to enjoy the rich flavors of fall without turning on the oven. This creamy, delightful pie is not only easy to make, but it also offers a refreshing twist on the classic pumpkin pie. Whether you are hosting a gathering or simply indulging in a cozy evening at home, this no-bake pumpkin pie will surely impress your family and friends.

A Personal Story Behind My No-Bake Pumpkin Pie Journey

Growing up, my family always had pumpkin pie during the holidays. However, as I got older, I realized that not everyone has the time or desire to bake. I wanted to create a recipe that captured that same comforting taste but was easier to prepare. My no-bake pumpkin pie is a tribute to those heartwarming memories, allowing everyone to enjoy a slice of nostalgia without the hassle of baking.

What Makes This No-Bake Pumpkin Pie Recipe Special?

This no-bake pumpkin pie is special for several reasons. First, it features a gingersnap crust that adds a delightful spice and crunch, perfectly complementing the creamy pumpkin filling. The filling itself is made with cream cheese and pumpkin puree, creating a rich and velvety texture that melts in your mouth. Plus, the whipped cream topping elevates this dessert to another level of indulgence. It’s a light yet satisfying treat that is sure to become a favorite in your dessert repertoire.

The Full No-Bake Pumpkin Pie Recipe

Ingredients

For the Gingersnap Crust:
- 2 cups ginger snap cookie crumbs
- 6 tablespoons melted butter
- 2 tablespoons light brown sugar
For the No-Bake Pumpkin Pie Filling:
- 1 cup heavy whipping cream
- 8 oz full-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin pie spice or cinnamon (optional)

Instructions

Make the Gingersnap Crust:
- In a mixing bowl, combine the ginger snap cookie crumbs, melted butter, light brown sugar, and a pinch of salt. Mix well to ensure everything is evenly combined.
- Press the mixture firmly into a 9 or 10-inch pie pan to form the crust. It’s important to pack it tightly for a sturdy base.
- Place the crust in the freezer for about 15 minutes to firm up. This helps it hold its shape when you add the filling.
Make the No-Bake Pumpkin Pie Filling:
- In a bowl, whip the heavy cream until stiff peaks form. This will give your filling a light and airy texture. Set aside.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and light brown sugar until smooth and creamy.
- Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat until everything is well combined and smooth.
- Gently fold in the whipped cream until no white streaks remain. This step is crucial to maintain the lightness of your filling.
- Pour the filling into the prepared gingersnap crust, smoothing the top with a spatula. Refrigerate for at least 6 hours, or overnight, to allow it to set properly.
Add the Whipped Cream Topping and Serve:
- Whip the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form. Be careful not to overwhip.
- Spread the whipped cream on top of the pie, creating an even layer.
- If desired, sprinkle with pumpkin pie spice or cinnamon for an extra touch of flavor.
- Serve cold and enjoy your delicious no-bake pumpkin pie!

Serving Suggestions and Variations for No-Bake Pumpkin Pie

This no-bake pumpkin pie can be served as is, or you can get creative! Consider adding a drizzle of caramel sauce for a sweet contrast or topping it with chopped pecans for added crunch. You can also experiment with different spices or add a splash of maple syrup to the filling for a unique flavor twist. Whipping up a second pie with alternative crusts, such as graham cracker or gluten-free options, can accommodate various dietary preferences too.

Frequently Asked Questions About No-Bake Pumpkin Pie

Can I make this pie in advance?
Absolutely! In fact, this pie tastes even better after a night in the fridge, allowing the flavors to meld beautifully.

How long will leftovers last?
Store any leftover pie in the refrigerator, where it should stay fresh for about 3-4 days.

Can I use fresh pumpkin instead of canned?
Yes, but ensure that it is well cooked and blended to achieve a smooth consistency. Canned pumpkin puree is a convenient option that works perfectly for this recipe.

Can I freeze this pie?
Yes, you can freeze the pie, but the texture may change slightly once thawed. If you plan to freeze it, consider leaving off the whipped cream topping until you’re ready to serve.