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How to make a no bake pumpkin pie

No Bake Pumpkin Pie

What is better than a pumpkin pie? This No-Bake Pumpkin Pie recipe. It is a cross between cheesecake and pumpkin pie. This pie is creamy, light, fluffy, and a fabulous pie.

Ingredients No-Bake pumpkin pie

This pumpkin pie contains your favorite fall ingredients, including can pumpkin, pumpkin pie spice, brown sugar, sugar, and vanilla. The creaminess comes from cream cheese and Cool Whip. If you are a pumpkin lover like me, you will thank God for pumpkins after one bite of this easy, flavorful no-bake pumpkin pie.

Welcome, to Recipes For Our Daily Bread

Recipes For Our Daily Bread is all about helping you put dinner on the table with quick and easy recipes. This No Bake Pumpkin Pie is fast to prepare, and delicious. It is the perfect fall dessert.

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

It is time to start thinking about Thanksgiving. This pumpkin pie recipe is smooth, creamy, fluffy, and perfect for your holiday table.

How to Make a No Bake Pumpkin Pie

Easy Fluffy No-Bake Pumpkin Pie

To make this pumpkin pie completely no-bake, I used a store-bought graham cracker pie crust but, I have included the recipe to make a graham cracker crust.

First Step: Cream Cheese and Pumpkin Puree

Make sure the cream cheese is soft. Set it on the counter to soften. For this recipe, you will need 100% Pure Pumpkin Puree and not Pumpkin Pie. The cans look similar, so read the label carefully.

Second Step: Spices and Sugar

Third Step: Whipped Topping

Fourth Step: Deep Dish Pie Crust

To make your own Graham Cracker Pie Crust, use the following recipe:

  • 2 cups graham cracker crumbs (Keebler makes graham cracker crumbs)
  • 1/4 brown
  • 1/2 cup butter, melted

This graham cracker crust is easy to make. In a bowl, combine the graham crackers and brown sugar. Next, add the melted butter. The crust should start sticking together.

Use the bottom of a glass or measuring cup to press the crust down into the bottom of a deep-dish pie plate. If you angle the measuring cup, you can use it to press the crust on the sides of the pie plate.

Refrigerate the homemade graham cracker pie crust for 30 minutes or bake it at 350 degrees F for 10 minutes. If you bake the pie crust, you will need to cool it completely before adding the pie filling.

Sixth Step: Refrigerate

No-Bake Pumpkin Pie Recipe Tips:

This pumpkin pie needs to be refrigerated before eating. For the best results, I would recommend refrigerating it overnight. The picture of the piece of pumpkin pie I used in this post was refrigerated four hours. It was firm but needed extra time to chill.

If you love pumpkin desserts or you need a great Thanksgiving pie, try this Pumpkin Pie Cheesecake. It is my favorite pumpkin pie recipe and perfect for your holiday table. Since it is easy to make and no-bake, it is also ideal for taking to any gathering.

How to Make a No Bake Pumpkin Pie

Pumpkin Pie Spice Recipe

If you do not have any pumpkin pie spice, try making your own.

  • Three tablespoons ground cinnamon
  • Two teaspoons ground ginger
  • Two teaspoons ground nutmeg
  • 1 -1/2 teaspoons ground allspice
  • 1 -1/2 teaspoons ground cloves

Read more about the pumpkin pie spice recipe here, Betty Crocker.

This post contains some affiliate links for your convenience (which means if you purchase after clicking a link, I will earn a small commission which helps keep my blog up and running, but it won’t cost you a penny more).

Pick up a pumpkin or two and make an amazing homemade pumpkin pie. You will love the fresh, full flavor of baking with real pumpkin. Follow these directions for selecting the best pie gourds to make pumpkin pie from a pumpkin. We include tips, tricks, and even a recipe for pumpkin pie from scratch.

Sara’s Silky Pumpkin Pie

Amelia Simmons, author of American Cookery published in 1796, is credited with a pumpkin pudding recipe in a crust that would become the basis of today’s beloved pumpkin pie. While canned pumpkin is the simplest option for pie making, learn how to make pumpkin pie the old-fashioned way: by making a pumpkin pie from a pumpkin.

How to Choose a Pie Pumpkin

For a jack-o’-lantern, the bigger the pumpkin, the better. This isn’t the case for pie pumpkins. Avoid ornamental varieties and large pumpkins, which are bred for size and looks, not flavor. Instead, choose those labeled as pie pumpkins. They are small, dense, and rich in color, and they have a sweet, full-flavor flesh. Some varieties include Sugar Pie, Baby Pam, Long Island Cheese Pumpkin, and New England Pie. Pumpkin season lasts from September through November. Look for pumpkins that are blemish-free and heavy for their size. Store them in a cool place for up to 1 month.

Pumpkin Math

2-1/2 pound pie pumpkin = 1-3/4 cups puree (equivalent to one 15-ounce can pumpkin)

3-1/2 pound pie pumpkin = 2-1/2 cups puree

How to Make Pumpkin Puree When making a pumpkin pie from scratch, turn to pumpkin puree to use in place of canned pumpkin. To make puree, first cut up the pumpkin and bake it. Here’s how:

  1. Preheat the oven to 375 degrees F. Using a sturdy serrated knife, cut the pumpkin into 5×5-inch pieces. With a large metal spoon, remove the seeds and strings. Discard the seeds or reserve them to make Roasted Pumpkin Seeds.
  2. Line a large baking pan with foil. Arrange the pumpkin pieces in a single layer, skin side up, in the pan. Cover with foil.
  3. Bake the pumpkin, covered, for 1 hour or until the pulp is tender when poked with a fork. Let the pieces cool until easy to handle.
  4. Use a metal spoon to scoop the pumpkin pulp from the rind. Place the pulp in a blender or food processor. Cover and blend or process until smooth.

Tip: You can cook and puree the pumpkin ahead. Store it in a covered container in the refrigerator for up to 3 days. Or place the puree in a freezer container or freezer bags and freeze for up to 6 months. Thaw the puree in the refrigerator to use.

Pie Pastry from Scratch

Most people consider the piecrust to be the hardest part of making a pie. While it takes a little practice, tender, flaky pastry isn’t difficult to achieve. Follow these pointers:

  1. Following your pastry recipe, use a pastry blender to cut the fat (shortening, lard, and/or butter) into the flour mixture just until the pieces are pea-size. This creates pockets of fat in the pastry, which make it flaky.
  2. To moisten the flour, sprinkle ice-cold water, 1 tablespoon at a time, over part of the flour mixture. Toss gently with a fork and push the flour mixture to one side of the bowl. Repeat, using just enough water to evenly moisten the flour mixture.
  3. Gather up the moist flour mixture with your hands to form a ball, kneading gently until it holds together.
  4. Flour the rolling surface to keep the dough from sticking. Flatten the pastry ball with your hands.
  5. With a floured rolling pin, roll the pastry dough from the center to the edges with light, even strokes to form a 12-inch circle. Sprinkle the surface with additional flour if needed.
  6. To transfer the dough circle, wrap it around the rolling pin. Holding the rolling pin over a pie plate, unroll the pastry, being careful not to stretch it as you ease it into the plate.
  7. Using a kitchen scissors, trim the excess dough to 1/2 inch beyond the edge of the pie plate. Fold the extra dough under so the dough is even with the rim of the plate.

Tip: If you have a thin spot, use some of the dough scraps to build it up so the edge is as even as possible.

For a fluted edge, place a fork or a finger against the inside edge of the pastry. Using the thumb and index finger of the other hand, press the pastry around the fork or finger. Continue around the circumference of the pie.

Whisk Together the Pie Filling

Now that you have the pumpkin puree and the pie pastry done, the filling is a 5-minute job. In a large bowl combine the pumpkin, sugar, spices, and salt. Lightly beat the eggs with a whisk, and whisk them into the pumpkin mixture just until combined. Stir in the milk just until combined, and pour the filling into the unbaked piecrust.

Tip: For a mild pie, use the minimum amount of spices. For a more intense spice flavor, bump up the amount of spices in the filling.

Baking the Pumpkin Pie

  1. Preheat the oven to 375 degrees F. To prevent overbrowning, cover the edge of the pie with foil: Tear off a 12-inch square of foil and fold it into quarters. Cut a 7-inch circle out of the center of the foil. Unfold the foil and place it on the pie, loosely molding the foil over the edges.
  2. Bake the pie for 30 minutes, then remove the foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover and chill within 2 hours for up to 2 days.

You can substitute homemade pumpkin puree for any recipe that calls for canned pumpkin (not pumpkin pie filling).

Our Favorite Pumpkin Pie Recipes

Pumpkin Pie Topping Ideas

Cranberry-Pecan Caramel Topper: This no-cook nut-and-berry mixture makes an attractive garnish for your pumpkin pie.

In a medium bowl combine 1/3 cup dried cranberries with 3 tablespoons brandy or apple juice. Let the mixture stand about 15 minutes; this plumps and softens the dried fruit. Sir in 1-1/2 cups pecan halves that have been toasted and 1/4 cup caramel-flavor ice cream topping. You can spoon it atop the pie and serve it right away, or chill the topper for up to a week.

For CMC 201 Public speaking

Original of the video here

is there ever been a time where you havebeen so overwhelmed with everything thatyou’re doing that you forgot to make adessert for a special occasion I havebeen in a situation like that before soI have made there’s no big pumpkin piemultiple times today I always tell youabout what ingredients you will needalternatives to those ingredients incase you can’t find them or don’t havethem and how to make this dessert sothat you can take what you learn andmake this pie on your own first you’llneed a graham cracker crust you can alsouse a vanilla wafer crust or you can usea homemade graham cracker crust but tobuy the graham cracker crust from thestore is the quickest and easiest waythen you will need a 15 ounce can ofpumpkin one teaspoon of pumpkin spiceand one package of cheesecake puddingthe cheesecake pudding can also bevanilla or any other kind of pudding aslong as it’s not sugar free because itdoesn’t mix with the pumpkin very wellso before you begin you will want tomake sure that your area is wiped downand you have washed your hands so youdon’t contaminate it then you will wantto mix the pumpkin so you’re just gonnatake a spoon and put it into a bowl I’msure to get all the pumpkin out of thecanthen you’ll want to use one teaspoon ofpumpkin spice you can just take the topup and dump it over a separate bowl sothat it doesn’t get all over yourcounter and then measure it off withyour finger or knife whichever youpreferI’ve already measured it out so I’m justgonna dump it in and then you will wantto put in one package of the cheesecakepudding then you can mix it all togetherwith a whisk or spoon I’m gonna use thisone because I’ve already got it I’m justgonna mix it all together to make surethat it is all mixed together evenlybefore you put the fold up in[Applause]so once it’s all mixed together you willput coal within the clip can be armedstore-brand or regular Colaas long as it’s whip topping it doesn’tmatter I usually use a spatula to putthis in because it’s the easiest way toget it all out of the tub and then tomix it too because the spatula gets allthe edges together so when you fold inthe whipped topping you’ll just simplyput but you don’t have to stir it youjust kind of like move it through justkind of like folding it like you wouldlike a piece of paper it doesn’t seemlike it’s mixing together you can stirit a little bit and it’ll take just afew seconds or like a minute or two toget it all together well[Music]so it seems to me mixed together prettywell so then once it’s like this colorum you can just place it into your piecrust just take it just dump it right inthereyou don’t have to put all of the pumpkinin there because it will make extra soif you have extras you can get likelittle tarts that you can also get atthe store where the pie crusts are andyou can make little little tiny pocketsas well so then that is how you make ano-bake pumpkin pie and then usually youwill want to put the lid on it and letit sit in the fridge but you only haveto let it sit in the fridge for as longas it takes for you to eat dinner so ahalf hour maybe an hour and then you cantake it out you can enjoy it so now thatyou know how to make this no-bakepumpkin pie you can make one on your ownwhenever you need a quick and easydessert to make

How to Make a No Bake Pumpkin PieHow to Make a No Bake Pumpkin PieHow to Make a No Bake Pumpkin PieHow to Make a No Bake Pumpkin PieHow to Make a No Bake Pumpkin Pie

No bake pumpkin cheesecake is the perfect fall dessert! A layer of creamy cheesecake topped with sweet pumpkin pie filling and whipped topping, all tied up in a graham cracker crust! It’s easy to make and so delicious!

For even more delicious pumpkin treats, be sure to try our Cake Mix Pumpkin Cookies, Pumpkin Crepes, or Chocolate Pumpkin Muddy Buddies.

How to Make a No Bake Pumpkin Pie

The Easiest Pumpkin Cheesecake

Question: What do you get when you combine the decadent flavors of cheesecake with the nostalgic flavors of pumpkin pie?

Answer: A beautiful, delicious dessert that tastes like heaven!

Pumpkin cheesecake is one of my family’s favorite fall desserts! Not only is this recipe super simple to make, but it also doesn’t require any baking, which means it won’t take up any precious oven space during the Thanksgiving holiday.

Each layer of this pie comes together in a snap! Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. Your family and friends will think you slaved in the kitchen all day… but the truth can be our little secret. 😉

How to Make a No Bake Pumpkin Pie

How To Make A No Bake Pumpkin Cheesecake

Cheesecake Base – Start by throwing the cream cheese, sugar and a tablespoon of milk in a large bowl. Grab an electric mixer and mix everything until it has fully combined. Add a half a cup of whipped cream to the mixture and gently stir that in with a spoon.

First Layer – Pour half of the mixture into each of the two pie crusts and then spread it into an even layer.

Pumpkin Layer – Pour the pumpkin, pudding, remaining milk and spices into a separate bowl and whisk everything together. Spread a layer of the pumpkin mixture evenly over the cream cheese layer. You will have some extra pumpkin mixture leftover when you’re done, so you can save it for another recipe or just eat it with a spoon.:)

How to Make a No Bake Pumpkin Pie

Topping – Spread the whipped topping over the top to complete the pumpkin cheesecake.

Chill – Let the pumpkin cheesecake cool in the fridge for at least 4 hours before serving. I usually just make it in the evening and then leave it in the fridge overnight.

How to Make a No Bake Pumpkin Pie

Recipe Tips & Storage

Bedazzle It – If my sweet tooth is getting the best of me, I’ll also drizzle a little caramel sauce over the top of the cheesecake. Chocolate sauce and pumpkin is another delicious option.

A Homemade Touch – If you have extra time, you can add homemade touches to this recipe by making your own graham cracker crust or Pumpkin Puree.

Storing – Pumpkin cheesecake will stay fresh in the fridge for about 4-5 days. After that, I’d recommend just making another one if you need another slice.

Freezing – If you’re wondering if you can freeze the pumpkin cheesecake, the answer is “yes”! I would recommend leaving the whipped topping off if you’re going to freeze it and then just add it later. Be sure to wrap it tightly in plastic wrap and it’ll stay fresh for about 2 months in the freezer.

Published : August 30, 2020 Updated : September 22, 2020 by Together As Family 50 Comments

How to Make a No Bake Pumpkin Pie

NO BAKE MARSHMALLOW PUMPKIN PIE

Pumpkin pie is a classic dessert but sometimes you want an easy no bake pumpkin pie recipe. Which is why you must try this no bake marshmallow pumpkin pie. It’s a creamy and fun twist to traditional pumpkin pie.

You will not believe the fluffiness that the marshmallows add to this pie. It tastes so light, creamy & fluffy and it’s a no bake pie.

How to Make a No Bake Pumpkin Pie

HOW TO MAKE NO BAKE PUMPKIN PIE WITH MARSHMALLOWS

Large Marshmallows

Pure Pumpkin – Don’t confuse this with the pumpkin pie filling. They are very different but the cans look similar. The 100% pure pumpkin comes in an orange can and will say ‘pure pumpkin’ on the front.

Pumpkin Pie Spice, Ground Cinnamon, Salt

Cool Whip

Graham Cracker Crust – The recipe calls for a prepared, store-bought graham cracker crust. Yes you can make your own but I actually don’t mind the store-bought crusts cause they stay together and don’t crumble when you cut the pie.

There’s a reason this is one of the most popular recipes on our site – it’s fantastic!

These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!

How to Make a No Bake Pumpkin Pie

All year long, I look forward to pumpkin season – and pumpkin recipes – and this No-Bake Mini Pumpkin Cheesecakes recipe is one of the very best!

And ever since we posted this recipe a few years back, A Family Feast readers flock to this easy, creamy pumpkin cheesecake recipe every Fall. If you haven’t tried this recipe yet, you are in for a huge treat! (Scroll below to our recipe card to watch a video showing you how easy these No-Bake Mini Pumpkin Cheesecakes are to make. )

How to make no-bake pumpkin cheesecake

Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. A mix of pumpkin puree, cream cheese, whipped topping (you can use Cool Whip or real whipped cream), cheesecake pudding mix, and spices are combined into a luscious mousse, then spooned over buttery graham cracker crumbs.

How to Make a No Bake Pumpkin Pie

We make these no-bake mini pumpkin cheesecakes for just about every Fall party we attend, and we receive rave reviews every single time. Everyone loves this recipe! (I think you will too!)

P.S. We get asked a lot of questions about those cute little serving glasses in the photos above. Those are actually small glass votive candle holders and these are very similar to what we used. You could serve them in clear glass votive candle holders like this too. Or, if you are taking these mini desserts to another home, small plastic cups like this or even this are another great option. Then decorate with a dollop of whipped cream on top, and a cinnamon stick for garnish.

This post originally appeared on A Family Feast in August 2013.

You may like these other Pumpkin desserts:

How to Make a No Bake Pumpkin Pie

EDIT:

How to Make a No Bake Pumpkin Pie

What does chocolate + pumpkin equal?

One incredibly-delicious dessert, that’s what.

How to Make a No Bake Pumpkin Pie

And it’s gluten-free!

No-Bake Chocolate Pumpkin Pie

Ingredients

  • 15 oz pureed pumpkin (or 1 can)
  • 1 tsp pure vanilla extract
  • 1-2 tsp cocoa powder
  • level 1/4 tsp salt
  • 1 cup chocolate chips
  • sweetener of choice, to taste

Instructions

Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until it is super-smooth. Pour into a pie crust and fridge until chilled. This pie gets firmer and firmer, the longer it sits. Perhaps you could try baking this, too. If anyone does, I’d love to hear how it works. I was too lazy (read: too greedy and hungry) to take the time to bake mine, so I was happy it worked as a no-bake pie!

Highly recommended: top with *Homemade Cool Whip*

How to Make a No Bake Pumpkin Pie

What’s on your Thanksgiving menu?

I might make apple pie, or my Oatmeal Raisin Cookie Bars.

Or I might just make both. Then I won’t feel bad if all the addictive oatmeal-raisin bars happen to disappear before they get to the Thanksgiving table. I can’t resist those darn bars! (I might also make pecan pie… I really don’t know yet!)

Rate this recipe

Published on November 21, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC’s 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

282 Comments

Hello all! The filling of this is delicious, im beinging it to a friends for dinner tonight, but it really hasnt firmed up in the fridge. I def. plan to make it again, any suggestions of what i can do to help firm it up?

Unofficial CCK Helper says

Did you use firm tofu? Mine has always been firm, so I’m not sure how to help unfortunately.

Layal Jomaa says

That looks really nice I would like to try it. But can it be done with something other than chocolate. I like both pumpkin and chocolate but am not sure about the combination of both

Layal Jomaa says

Can you please also provide the nitritional info for that 🙂

Julie Dove says

Katie, I was wondering how long should I let it chill in the fridge for? minimum hours and maximum hour? Also, do you prefer a crunchy pie crust or soft crust?

We absolutely love this pie. I made it tonight for our church picnic tomorrow. I love it because I can make it without a crust and my gluten free friends can have it too. I also love how versatile it is. At thanksgiving I add 1/2 a tsp of pumpkin pie spice to it, and I add 1/2 tsp of peppermint extract and crushed candy canes on top. When I told my daughter that I was making it tonight her eyes got wide and she started licking her lips. I know what dessert she will choose tomorrow. Thank you for this super yummy and healthy dessert recipe!

Would this work without a pie crust, in a springform pan maybe?

Jason Sanford says

You can always experiment! Be sure to report back if you do!

Matilda P Harter-Parish says

Oh my, Katie, This is wonderful! I’m eating Chocolate sweet potato pie for my dinner. Can’t beat that can you? just maybe for breakfast also.Thank you Katie for the Recipe. Matilda

I make this every Thanksgiving and anytime I want to give someone a thank you dessert. I’ve also found that the filling works great to with Annie’s bunnies or other graham crackers as a dip!

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Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC’s 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Introduction: How to Bake a Pumpkin Pie (from Scratch)

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

This instructable is a continuation of my How to Bake a Fresh Pumpkin instructable.

Baking pumpkin pies from scratch is somewhat of a tradition in my family, and ever since having had pies made from fresh pumpkin, I can’t eat the ones made from canned pumpkin.

You can use this instructable to make a pie from canned pumpkin, but if you’re planning on using a fresh one you should follow the instructions in my other instructable.

See the last page for a bonus recipe for homemade whipped cream with flavor booster.

Step 1: The Ingredients

Since you’ll be baking, you’ll probably want to make sure you have all of the ingredients before starting. The only thing that doesn’t really count as ‘from scratch’ is the pie crusts, but that’s because when I took the photos I was feeling lazy.

This recipe is based on one out of my mom’s ancient Joy of Cooking cook book, but I’ve added a few things for extra flavor.

*1 pie crust. You can use the store bought kind (either graham cracker or Pillsbury) or make your own.

  • 2 cups cooked, mashed pumpkin (450 g)
  • 1 1/2 cups evaporated milk (350 ml)
  • 1/4th cup brown sugar (30 g)
  • 1/2 cup white sugar (60 g)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 2 eggs
  • A pie pan
  • some measuring cups and spoons
  • some regular spoons for stirring
  • a few assorted bowls in various sizes (about 3)
  • a blender (optional, but helps)

Step 2: Start Mixing

Preheat the oven to 425 degrees (210 Celsius).

Start by mixing the fresh pumpkin with the eggs and the evaporated milk in one bowl. Mix the brown sugar into this bowl too.

Once they’re well blended, switch to a separate bowl and mix the white sugar, spices, and salt together until they’re pretty well mixed. Then, combine the wet ingredients with the dry ones and mix until everything is as smooth as you can get it.

Once you have everything all mixed together, pour it all into a blender and blend it for a couple of minutes on a medium setting. This helps make sure that your pumpkin is totally broken down, and it also helps make sure there aren’t any little pockets of cinnamon or ginger that didn’t get broken up either.
This is important, because it means that the finished pie will have a smooth texture instead of a chunky, stringy, or spotty one. No one likes a chunky pie.

Step 3: Fill and Bake

Pour the pie mixture from the blender into the pie crust, making sure not to overfill it.

Bake the pie at 425 degrees for 15 minutes then lower the temperature to 350 degrees and bake for another 45 minutes.
The time it takes to bake will depend on how evenly heated your oven is. I recommend checking the pie at 30 minutes into the second half and seeing how far along it is. My oven really only takes about 35 minutes.
You can tell the pie is done when a toothpick or knife that’s stuck in it comes out clean.

Step 4: Cool and Eat (bonus: Whipped Cream)

You’ll want to cool your pie before eating it. At least, I always do, I prefer my pumpkin pies cold, with whipped cream.
Perhaps you like whipped cream too, but don’t want your average Cool Whip to go with your not so average pie.

Well, to make whipped cream from scratch, all you need is:

  • 2 cups whipping cream
  • confectioners sugar (powdered sugar)
  • rum, mead, bourbon, or other flavor booster. (non-alcoholics can use 1/2 tsp vanilla extract)
  • a nice big bowl
  • an electric mixer, or a whisk and a lot of muscle.

To make the whipped cream, just pour the 2 cups whipping cream into the bowl and start whipping. If you have an electric mixer, this is so easy you’ll want to do it all day. If you don’t, your arm will probably get tired pretty quick.

Once the cream has fluffed up a bit but isn’t forming peaks, mix in about a tablespoon of the confectioners sugar and a tablespoon of flavor booster, and keep whipping. I find that the amount of sugar and alcohol varies depending on taste, so use slightly more or less depending on how sweet you like it. You don’t need much, I think the most I ever added was about 2 tablespoons of each.
Since it’s to taste, you can make more or less whipped cream by just using less cream and adjusting the sugar and alcohol.

Your whipped cream is done when it’s about halfway between the soft peaks and hard peaks stage. Some people say not to go all the way to the hard peaks stage, but I’ve never noticed a difference so I tend to go as far as medium peaks. A soft peak is when you pull the spoon out and the peak left behind slowly falls over, a hard peak is when it hardly falls over at all.

Serve a nice big slice of pie with a dollop of your homemade whipped cream and watch it disappear.

No Bake Pumpkin Pie is an EASY pumpkin pie recipe that’s completely no bake! This creamy pumpkin pie has all of the flavor of regular pumpkin pie, but is made so simply with instant pudding, Cool Whip, and pumpkin purée in a delicious graham cracker crust. This pumpkin treat is perfect for any fall gatherings you might be having and especially Thanksgiving!How to Make a No Bake Pumpkin Pie

“It’s too early for pumpkin” is one statement you’ll never hear me say… never ever. It’s always time for pumpkin, always. That’s why I start the day with these Pumpkin Pancakes and end the day with this creamy No Bake Pumpkin Pie! Ha!

Because I have so much pumpkin love, we grow pumpkins twice a year. We have a few to harvest in the summer and a few to pick in the fall. The pumpkins for fall are already planted and have started to produce a few flowers.

We planned to have 2 pumpkin plants, but somehow we have 10. I say “somehow” because the truth is, this is my doing. I always want more pumpkins, so I saved all the seedlings and secretly planted them. Surprise, a rooftop pumpkin patch! A dream come true. I hope!

How to Make a No Bake Pumpkin Pie

This weekend I took these 2 beautiful pumpkins we grew and gave them a good roasting to make homemade pumpkin puree. This is my walkthrough on how to make your own pumpkin puree. It really is the best!

How to Make a No Bake Pumpkin Pie

I’m always amazed by how much fresh purée can come out of pumpkins. Purée can then be frozen to enjoy baked pumpkin treats for the next few months. Think pumpkin bars, pancakes, waffles, pies, pudding, and this no baked pumpkin pie. You can even try our pumpkin macaroni and cheese recipe!

Let’s put this pumpkin to good use and make a delicious no bake pumpkin pie that’s full of creamy deliciousness!

Ingredients For No Bake Pumpkin Pie

This creamy pumpkin pie recipe has all the workings of a magical treat. There’s vanilla pudding mix, pumpkin purée (use fresh or canned pure pumpkin), pumpkin pie spice, Cool Whip, and milk all poured into a graham cracker pie crust.

The pumpkin purée and pumpkin pie spice give this pie that classic pumpkin flavor we all love so much. And isn’t everything just a little bit yummier with a graham cracker crust?

How to Make a No Bake Pumpkin Pie

How To Make No Bake Pumpkin Pie

With only 5 ingredients, the filling of this pie comes together in mere minutes.

  1. Combine milk and pudding mix in deep bowl. Mix with hand mixer for a few seconds to combine.
  2. Add pumpkin purée, pumpkin pie spice and Cool Whip to bowl and mix on low speed until all is combined.
  3. Pour filling into graham cracker crust.
  4. Put in refrigerator for at least 5 hours, preferably overnight to set.
  5. Once it’s chilled in the pie crust, serve and enjoy! Or…go at it with a fork. It’s that good!

How to Make a No Bake Pumpkin Pie

What Makes This Pumpkin Cream Pie So Great

  • The no bake part is amazing. You know what it’s like on Thanksgiving, you can easily run out of oven space. No oven space needed for this beauty!
  • This pie comes out perfect! The flavor is spot on. It’s a hit with everyone that tries it.
  • It’s still pretty hot outside, but you want pumpkin pie now. This is a cool, creamy version that totally works for that time between summer and fall.
  • This pie is like a pumpkin cream pie; filled with a creamy pumpkin pie mixture with a traditional pumpkin pie flavor. It’s all inside a graham cracker crust and topped with whipped cream. Cream pies are my favorite – they go down so easy and are so scrumptious.

Tips For Making Pumpkin Cream Pie

  • I love this pie in a graham cracker crust, but you could also use an OREO crust, Nilla crust, shortbread crust or any other favorite.
  • Make sure you use pure pumpkin purée, not pumpkin pie mix.
  • If you don’t have pumpkin pie spice, you can make your own with this recipe.

So go ahead, dive into fall and try this creamy pumpkin pie recipe. You will be licking those fingers of yours while enjoying this No Bake Pumpkin Pie. And once you try this, you need to try my pumpkin donuts just for the love of pumpkins!

Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!

Pin for later:
How to Make a No Bake Pumpkin Pie

You don’t need much time or many ingredients to make a delicious pumpkin pie for Thanksgiving 2018. In just a few easy steps, you can create a perfect pie at home using canned pumpkin.

The following easy dessert recipe is a combination of our own findings and guides from VeryBestBaking, All Recipes, and Pillsbury.

In order to make pumpkin pie from a can, you’ll need the following ingredients:

  • 1 can of all-natural, pure, cooked pumpkin (15 ounces)
  • 1 can of evaporated milk OR half-and-half- (12-14 ounces)
  • 1 pie shell (9-inch, unbaked)
  • 2 large eggs
  • ¾ cup of sugar
  • ¼ teaspoon of nutmeg
  • ½ teaspoon of ginger
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • Canned whipped cream (optional)

Pro tip: If your canned pumpkin already contains some of the spices listed, consider skipping adding them to the overall recipe.

Directions:

  1. Pre-heat your oven to 425 degrees Fahrenheit.
  2. To start the recipe, whisk the two eggs in a large bowl. Then, mix in the cinnamon, sugar, ginger, salt, and pumpkin. From there, slowly stir in the milk.
  3. Once the ingredients are properly mixed, pour the contents into the pie shell.
  4. Once your oven is properly pre-heated, cook the pie for 15 minutes. After the time is up, decrease the temperature to 350 degrees Fahrenheit and allow the pie to bake for an additional 40-50 minutes until its done cooking.

You’ll know the pie is done when you insert a piece of raw spaghetti or a butter knife into the center of the pie and it comes out clean. Let your pie sit for two hours on a cooling rack before serving.

This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..

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How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

A perfect pumpkin pie that is made without eggs! Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. The secret ingredient I bet you have in your cupboard. If you don’t eat eggs, have an allergy, or simple ran out- this pumpkin pie made without eggs is your answer.

How to Make a No Bake Pumpkin Pie

Now, I hate to admit this. When it comes to pumpkin pie I tend to skip right past it on the dessert table.

In fact, I tried to skip it over completely by not even making one for Thanksgiving But I got a few very loud grumbles from some family members. So this pie was literally made the day after Thanksgiving as an “I’m sorry, forgive me, I will never forget to make a pumpkin pie again”.

Now, because this pie was made the day AFTER. There were NO EGGS to be found. Well turns out you can make a pumpkin pie without eggs. In fact, an eggless pumpkin pie is easier i think the traditional pumpkin pie you might have made in the past. Now having no eggs, is what I call a mid recipe baking dilemma. Something I know of all too well. If you’re like me, then be sure to check out my Ultimate Baking Handbook– you will get baking substitutions list, and a pie troubleshooting guide in addition to even more baking cheatsheets!

How to Make a No Bake Pumpkin Pie

To Make This Eggless Pumpkin Pie

To make this pie, you can start with a pre-made crust or make your own crust.

Pro Tip: I recommend you bake your pie in a glass pie plate. This will ensure you can see that the bottom of your crust is fully baked (nothing worse than a soggy bottomed crust!).

Here is a recipe for a double crust pie dough. You can either cut the recipe in half or freeze half for later.

Do You Bake The Crust First For A Pumpkin Pie?

For this type of pie, you want to blind bake it first, which means to partially bake the crust without any filling to it. To blind bake your crust you need something to hold down your pie crust as it bakes. Pie weights like these are a great thing to have (but hey you can also use uncooked dry rice or beans too!).

Here a complete tutorial on how to blind bake your crust. And if you want to make the edges of your crust super pretty, here are 4 fun ways to decorate your pie crust. My favorite for this pie is to use these pie cutters.

How to Make a No Bake Pumpkin Pie

While your pie crust is par-baking, you can go ahead and make your pumpkin pie filling. You want to make sure you use 100% pumpkin, not pumpkin pie filling in the can.

Then the rest of the filling ingredients get added to the bowl. Now you can buy pumpkin pie spice or make your own for this pie. It’s super easy to do and will save you a few bucks if you have the spices on hand. So yes, the filling can be made in one bowl and with a whisk!

How easy is that?

Ok well you got to bake it first. But then you’re done.

How to Make a No Bake Pumpkin Pie

And I have to admit something. This pie? I ate a whole slice myself, no passing this time for me. What about the rest of pie, you ask? My family gladly accepted my a”pie”ology (sorry, I just had to) and gobbled it up.

How to Make a No Bake Pumpkin Pie

Tips For Making This Eggless Pumpkin Pie:

  • Make sure to use a glass pie plate so you can see if your crust is browned or not. If its not browning, then move the pie to the lower third of your oven.
  • Blind bake your pie crust so you don’t end up with a soggy pie bottom.
  • Use pumpkin puree not filling which has added sugar and spices already in it.

How to Make a No Bake Pumpkin Pie

More Pie Recipes To Try

  • Pear Cranberry Crumble Pie
  • Nectarine Pie (with Almond Crumb Topping!)
  • How to Make a Lattice Pie Crust
  • No Bake Peanut Butter Pie

To Make This Eggless Pumpkin Pie You Will Need:

  • 9-inch pie plate- I recommend getting a glass pie plate like this one, so you can tell when the bottom of your pie is baked!
  • Mixing Bowl – I recommend you invest in metal bowls. Metal will not retain odors or grease overtime.
  • Dry measuring cups, spoons and a liquid measuring cup

If you like this recipe let me know and leave me a comment and star rating! Or if you have questions I love those too 🙂 And if you make this pie be sure to snap a photo and include the #bostongirlbakes if you share on social media so I can see!

Until next time, happy baking!

If you love to bake and want to improve your skills in the kitchen, then be sure to check out my Ultimate Baking Bootcamp class – where we dive into the 6 common mixing methods and the science behind baking!

I am not a pie person, but I make an exception when it comes to pumpkin pie. I think it’s a Thanksgiving staple, as far as deserts go. There’s nothing like a home-made pumpkin pie. If you’re celebrating Thanksgiving in your classroom, it’s probably not feasible to whip up a pie in your classroom, and store bought ones just aren’t the same. Today I’m sharing with you a quick, no-bake recipe for Pumpkin Pie in a Cup.

Pumpkin Pie in a Cup makes a great Fun Food Friday snack or make it as part of your Thanksgiving celebration. It’s easy to make requires just a few ingredients. I’ve also put together a no-prep sequencing freebie to tie in an educational piece. Of course you can totally make this recipe without the sequencing page!

If pumpkin pie isn’t your thing, I’ve already created an Apple Pie in a Cup that works the same way.

How to Make a No Bake Pumpkin Pie

Ingredients You’ll Need:

How to Make a No Bake Pumpkin Pie

To make this recipe each student will need:

  • a cup and a spoon
  • 1 vanilla pudding cup
  • 2 graham crackers
  • 2 – 3 tablespoons of pumpkin pie mix
  • a dallop of whipped cream
  • sprinkle of cinnamon or cinnamon sugar

Pumpkin Pie in a Cup Directions:

How to Make a No Bake Pumpkin Pie

Supply each student with a sandwich size zip-top bag and two graham crackers. Be sure the top is zipped closed so the crumbs stay in the bag. Students will kneed the bag to crush the graham crackers. It’s a good idea to use a paper plate as a work space (and crumb catcher).

You can also buy graham cracker crumbs in the baking aisle. Those would work too.

How to Make a No Bake Pumpkin Pie

Pour the graham cracker crumbles in the bottom of the cup. It’s up to you if you want a thin or thicker crust.

How to Make a No Bake Pumpkin Pie

Open the pudding container and pour it into the cup on top of the graham cracker crust.

How to Make a No Bake Pumpkin Pie

Add a scoop of pumpkin pie filling. Students can mix the pumpkin pie filling with the vanilla pudding, if desired.

How to Make a No Bake Pumpkin Pie

Add some whipped cream and a dash of cinnamon sugar…and enjoy!

For step by step directions on how to make Pumpkin Pie in a Cup, check out this video:

Sequencing Freebie

This snack is perfect alone, but if you’re looking for a follow up activity or an educational component, I’ve got you covered! And just like this snack, it couldn’t be easier because it’s no prep!

How to Make a No Bake Pumpkin Pie

You can use this activity after students enjoy their snack. There’s two versions included – one with cinnamon and one without it. Not all students like cinnamon, so I wanted to make sure you had options!

For more fun activities, check out these November Morning Tubs for Kindergarten.

Libbys Pumpkin Pie is a must on our Thanksgiving dessert table! Whether you grew up enjoying this classic pumpkin pie recipe, or are making it for the first time, you will love how easy and delicious it is!

How to Make a No Bake Pumpkin Pie

Libbys Pumpkin Pie

Nothing says “Thanksgiving” like a slice of classic pumpkin pie. I’ve made many different pumpkin pie recipes over the years but this one is a tried and true staple. Topped with whipped cream or enjoyed all on its own, everyone loves a slice of Libbys Pumpkin Pie.

I grew up baking this pie by following the instructions on Libbys Canned Pumpkin. For many of us, this is the first homemade pie we make–for a good reason! This is an easy to follow recipe that comes together without any fuss or hassle. This is not a sponsored post, I’m not working with Libby’s in any way, this is legitimately the pumpkin pie I grew up eating!

Pumpkin Pie Recipe

Libbys canned pumpkin provides the foundation for this recipe and all the other ingredients get stirred in. Pop the pie filling in a ready made pie shell and you’re good to go!

How to Make a No Bake Pumpkin Pie

Ingredients At A Glance (full printable recipe below)

  • Sugar
  • Cinnamon, Ginger and Cloves
  • Salt
  • Eggs
  • Canned Pumpkin
  • Evaporated Milk
  • Deep Dish Pie Shell

Libbys Pumpkin Pie Instructions

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

Libbys Canned Pumpkin

Make sure to use plain old canned pumpkin in this recipe rather than pumpkin pie filling! Pie filling is pre-sweetened and spiced and using it will throw off the flavor of your finished pumpkin pie.

Pumpkin Pie Baking Tips

Spice it Up

This recipe calls for cinnamon, cloves and ginger but you can easily substitute all the individual spices for pre-mixed pumpkin spice. I love using my Homemade Pumpkin Pie Spice here! Use 2 teaspoons of the spice mix in place of the spices listed in the recipe.

Feel free to adjust the levels of spice to your liking. I like my pie a little on the spicier side so I often add an extra spoonful of cinnamon and pumpkin pie spice to the recipe. A little extra ginger adds a fabulous kick to pumpkin pie, too!

How to Make a No Bake Pumpkin Pie

Add the Milk Slowly

Do you like your pies on the thicker side? Me too. My trick for getting the right texture is adding just a little of the evaporated milk at a time until my pie reaches the consistency I like. Most of the time I wind up with a little milk leftover in the can.

Another thing I’ve found in my years of pumpkin pie baking is that pumpkin consistency can vary over the years and from brand to brand. Libby’s canned pumpkin tends to be a great consistency for pie baking (naturally) but other varieties, including organic brands, sometimes seem a little runnier.

Check the consistency of your pumpkin puree before you start baking. It should be thick and creamy, rather than runny. If you can pour it from the can without using a spoon to scoop it, you’ll need to cut back on the amount of evaporated milk in

Wondering how I get a picture perfect pie crust each and every time?

Confession time: I buy it ready made. Yes, maybe I lose some pie baking street cred by admitting it, but it’s true. The refrigerated pie shells from the grocery store are my preferred crust for this recipe.

Don’t let anyone tell you that you MUST make a crust from scratch for your pie to count as homemade. Sometimes you just want to bake a pie without messing with all the rolling and the cutting that comes with making your own crust!

What’s funny is that I’ve been using the pre-made deep dish pie shells for years and I always get compliments on my pie crust! I used to explain but now I just accept the compliment and move along. What matters is that everyone likes it, right?

Using a ready made shell tastes good and makes pie baking that much easier. It’s a win-win!

How to Make a No Bake Pumpkin Pie

Traditional Pumpkin Pie

I can’t think of anything more traditional on Thanksgiving than this pumpkin pie recipe, except maybe turkey. The smell of this pie as it bakes brings back so many wonderful memories of holidays with people I love.

Whether you grew up with this pie like I did or you’re trying it for the first time, I hope it makes you as happy as it makes me.

Looking for a creamier pumpkin pie? Give my Easy Pumpkin Pie recipe a try next. It’s very similar to the Libby’s Pumpkin Pie recipe with a few tweaks to make it thicker, creamier and ideal for feeding a crowd.

How to Make a No Bake Pumpkin Pie

Have the best of both worlds with bite size pies.

Notes

These thaw quickly, so eat immediately when you take them out of the freezer.

Ingredients

  • 1 1/2 Cup raw pecan pieces
  • 12 raw pecan halves for topping
  • 3/4 Cups pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
  • Pinch of pink salt, to taste

For the filling

  • 1/3 Cup pumpkin puree
  • 1/3 Cup full fat pecan or coconut milk or milk of your choice
  • 1 Teaspoon pumpkin pie spice
  • 1/4 Cup maple syrup
  • Pinch of pink salt, to taste
  • 1 scoop collagen peptides (optional)

Directions

In a food processor, combine the pecans, drained dates and salt.

Process until combined and the “dough” starts to form into a ball.

For the filling

In a separate bowl, combine the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired.

Whisk until smooth.

Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake.

Use your fingers to press the crust to an even layer.

Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.

Top each with a pecan and place in the freezer for at least one hour.

With its creamy filling and how easy it is to prepare, No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events of fall!
CLICK HERE TO PIN THIS FOR LATER

How to Make a No Bake Pumpkin Pie

To me, pumpkin desserts are the absolute spirit of fall.

I’m happy to report this No-Bake Pumpkin Cream Pie is no exception.

With its creamy filling and how easy it is to prepare, No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events of fall!

How to Make a No Bake Pumpkin Pie

To make this pie extra easy to put together, I use a prepared graham cracker crust.

It would be totally tasty with a homemade gingersnap crumb crust or baked regular pie crust, too though, if you’d prefer.

To make the creamy pumpkin filling, mix together a can of 100% pumpkin with a package of instant vanilla pudding mix, a touch of milk, a good dose of pumpkin pie spice, and Cool Whip non-dairy whipped topping.

No-Bake Pumpkin Cream Pie will quickly become a favorite to help you celebrate all those special events of fall!

Once the pumpkin filling is mixed up, spoon it into the prepared crust.

Then top the pumpkin filling with more Cool Whip that’s been mixed with some pumpkin pie spice. The pumpkin pie spice gives the Cool Whip just a hint of wonderful fall flavor.

How to Make a No Bake Pumpkin Pie

If you’d rather not use Cool Whip, you can totally whip up your own whipped cream instead.

Just add in a little bit of pumpkin pie spice when you whip the cream, and it will have that same hint of wonderful fall flavor.

I am not a pie person, but I make an exception when it comes to pumpkin pie. I think it’s a Thanksgiving staple, as far as deserts go. There’s nothing like a home-made pumpkin pie. If you’re celebrating Thanksgiving in your classroom, it’s probably not feasible to whip up a pie in your classroom, and store bought ones just aren’t the same. Today I’m sharing with you a quick, no-bake recipe for Pumpkin Pie in a Cup.

Pumpkin Pie in a Cup makes a great Fun Food Friday snack or make it as part of your Thanksgiving celebration. It’s easy to make requires just a few ingredients. I’ve also put together a no-prep sequencing freebie to tie in an educational piece. Of course you can totally make this recipe without the sequencing page!

If pumpkin pie isn’t your thing, I’ve already created an Apple Pie in a Cup that works the same way.

How to Make a No Bake Pumpkin Pie

Ingredients You’ll Need:

How to Make a No Bake Pumpkin Pie

To make this recipe each student will need:

  • a cup and a spoon
  • 1 vanilla pudding cup
  • 2 graham crackers
  • 2 – 3 tablespoons of pumpkin pie mix
  • a dallop of whipped cream
  • sprinkle of cinnamon or cinnamon sugar

Pumpkin Pie in a Cup Directions:

How to Make a No Bake Pumpkin Pie

Supply each student with a sandwich size zip-top bag and two graham crackers. Be sure the top is zipped closed so the crumbs stay in the bag. Students will kneed the bag to crush the graham crackers. It’s a good idea to use a paper plate as a work space (and crumb catcher).

You can also buy graham cracker crumbs in the baking aisle. Those would work too.

How to Make a No Bake Pumpkin Pie

Pour the graham cracker crumbles in the bottom of the cup. It’s up to you if you want a thin or thicker crust.

How to Make a No Bake Pumpkin Pie

Open the pudding container and pour it into the cup on top of the graham cracker crust.

How to Make a No Bake Pumpkin Pie

Add a scoop of pumpkin pie filling. Students can mix the pumpkin pie filling with the vanilla pudding, if desired.

How to Make a No Bake Pumpkin Pie

Add some whipped cream and a dash of cinnamon sugar…and enjoy!

For step by step directions on how to make Pumpkin Pie in a Cup, check out this video:

Sequencing Freebie

This snack is perfect alone, but if you’re looking for a follow up activity or an educational component, I’ve got you covered! And just like this snack, it couldn’t be easier because it’s no prep!

How to Make a No Bake Pumpkin Pie

You can use this activity after students enjoy their snack. There’s two versions included – one with cinnamon and one without it. Not all students like cinnamon, so I wanted to make sure you had options!

For more fun activities, check out these November Morning Tubs for Kindergarten.

If you like my No Bake Lemon Coconut Pies, you’re going to LOVE these No Bake Pumpkin Cheesecakes! They are such an easy and delicious Fall festive dessert. The best part is that they are super easy to make. This recipe requires no baking. All you need is a food processor and a freezer to make these delicious Fall treats!

Pumpkin Cheesecake is one of my all time favorite holiday desserts. It’s a dessert that I grew up having for Thanksgiving and Christmas and it’s my absolute favorite. I wanted to make a simpler and healthier version of this recipe. My goal was to create a recipe that was easy make and little something I could have when I’m craving something sweet. The result was these No Bake Cheesecakes! They are so simple to make- all you need to do is blend ingredients and place in the freezer. This recipe only requires 8 ingredients to make and is gluten free and vegan.

If you’re looking for more Fall dessert recipes, also check out my Pumpkin Bread and Apple Crumble.

How to Make a No Bake Pumpkin Pie

Ingredients:

  • 1 cup raw almonds
  • 9 medoolan dates
  • 1 cup vegan cream cheese
  • 1 cup pumpkin
  • 1/2 cup + 2 tbsp coconut sugar
  • Cinnamon
  • Nutmeg
  • Pumpkin Pie Spice

How to Make a No Bake Pumpkin Pie

How to Make Pumpkin Cheesecakes:

  1. Remove pits from dates. To make the crust, place dates and almonds into a food processor. Blend until fully mixed and the mixture sticks together. You may need to add a tbsp of water and re-blend if the mixture is dry and not sticking together.
  2. Divide crust evenly between 12 muffin tins. Press the crust down into each muffin liner. I used muffin liners for this. It makes it easier to remove the cheesecakes once finished.
  3. To make the cheesecake filling, add cream cheese, pumpkin, coconut sugar, cinnamon, pumpkin pie spice, and nutmeg to the blender. Blend until smooth. Distribute the cheesecake filling evenly over the 12 muffin tins containing the crust.
  4. Place the cheesecakes in the freezer to set for about 1 hour. Enjoy cheesecake after 1 hour. Store the cheesecakes in the freezer and place in the fridge for about 1 hour to thaw before consuming. The pumpkin cheesecakes cannot be stored in the fridge. If they are stored in the fridge, the pumpkin pie filling will turn liquid.

How to Make a No Bake Pumpkin Pie

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

How to Make a No Bake Pumpkin Pie

Ingredients

1 package (.25 ounces) unflavored gelatin

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

1½ teaspoon pumpkin pie spice

2 cups whipped topping

1 large (10 inch, 9 ounces) graham cracker pie crust

Directions

Nutrition Facts

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  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 1 hr 30 min
  • Cook: 2 hr
  • Yield: 1 pie or about 8 servings

Ingredients

Dough:

1 1/4 cups all purpose flour

2 teaspoons sugar

1/8 teaspoon salt

1/2 cup cold butter (1 stick), diced

1 large egg, lightly beaten

Flour for rolling the dough

Filling:

One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)

3/4 cup packed light brown sugar

3 eggs, lightly beaten

1 1/4 cups half-and-half

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon freshly ground nutmeg

How to Make a No Bake Pumpkin Pie

Directions

  1. Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  2. Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  3. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  4. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  5. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  6. Lower the oven temperature to 350 degrees F.
  7. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  8. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

Copyright 2001 Television Food Network, GP. All rights reserved

The beloved dessert of the season goes no-bake and make-ahead, saving you time and oven space this Thanksgiving.

I have a confession to make: I really don’t like pumpkin pie. But I have learned there’s one caveat to my distaste, which is that if there’s chocolate in there, I love it. Better yet, if the recipe saves me oven space and it’s make-ahead, I love it even more. This No-Bake Pumpkin Pie is made for those looking for a delectable pumpkin pie recipe, but especially for those wanting to save time and space on Thanksgiving and those intimidated by making pie altogether. The solution to all of our problems is here.

A press-in crust that requires no heat from the oven to set up is the first step. Graham crackers pulsed to fine crumbs in a food processor and then mixed with melted butter and a pinch of salt is the trick here. The melted butter sets up in the press-in crust while it sits in the freezer binding all of the ingredients together. This pumpkin pie filling is divine, but feel free to use this crust as the pie base for other no-bake fillings, too.

While the crust is chilling, make the pumpkin pie filling. Typically, pumpkin pie filling is a custard base made of eggs, pumpkin puree, and cream or milk. In this no-bake rendition, there’s definitely pumpkin puree but there’s also white chocolate! Melting white chocolate until smooth, letting it cool, and then mixing it with pumpkin puree is the simple base for this pie. The white chocolate sets up with cooler temperatures, much like the butter does in the crust, yielding a smooth and airy pumpkin pie filling. But there’s also cream cheese that gets beaten to bring out the airy texture and help the filling set up, too. And like a classic pumpkin pie recipe, this one includes all the expected warm spices like ground ginger, cinnamon, and cloves that make pumpkin pie what it is.

That’s it! Then the cool temperatures of the refrigerator do all the work once the creamy, luscious filling is spread in the graham cracker crust. Now you’ve saved space in the oven and can get Thanksgiving dessert out of the way the day before. Win-win.

How to Make a No Bake Pumpkin Pie

All the yummy flavours of pumpkin pie in an easy and delicious portable form, these pumpkin pie bites are sure to be a fall favourite! Fair warning…you just may want to eat more than one of these pumpkin balls!

How to Make a No Bake Pumpkin Pie

Hey everyone! Happy Thanksgiving to my fellow Canadians! What are you up to? I hope you are face first into a big ol’ plate of turkey dinner with all the delicious sides.

Speaking of sides, what’s your fave? I think mine has got to be dressing, otherwise known as stuffing. I don’t know what it is about that stuff, but I can eat a huge plate of just that….oh, and with gravy.

It’s corny, but we should all be thankful every single day – thankful for life, thankful for friends, thankful for family.

It’s all too easy to take things for granted. We’ve all been there, complaining about stupid stuff in our daily lives.

But, as the saying goes ‘don’t sweat the small stuff.’ Take a minute today and be in the moment. Look around. Smile. Do something nice for someone else. Be thankful.

I want to take this moment to thank you, my subscribers, my readers. I appreciate every single one of you. It makes me so happy to cook, share recipes and stories with you guys and chit chat with you. Thank you. It means the world to me.

Happy Thanksgiving.

So, with that mushy stuff aside, let’s make some pumpkin bites, shall we?

Ingredients for Pumpkin Pie Bites

These no bake pumpkin pie bites are made with a few simple ingredients (and you probably already have them on hand – yay!!).

  • Pumpkin puree
  • Oats
  • White chocolate chips
  • Walnuts
  • Maple syrup
  • Warming spices, like cinnamon, nutmeg and clove or use an equivalent amount of homemade pumpkin pie spice.

How to Make a No Bake Pumpkin Pie

What is Pumpkin Puree?

Don’t confuse pumpkin puree with pumpkin pie filling. Sounds silly, right? I mean, they both come in a can!

Basically, pumpkin puree is the real deal. It’s real pumpkin that’s pureed. No added stuff.

Canned pumpkin or pumpkin pie filling, on the other hand, is sweetened and usually has a bunch of spices added to the mix, like cinnamon, nutmeg and clove. For these no bake pumpkin pie bites, I’m using pumpkin puree.

The only size can of pure pumpkin puree that I’ve found around here is a whopping 3 cup can. What the what? Who needs that much pumpkin in a recipe.

Don’t get me wrong, the stuff is great, it’s just a lot. Sometimes I find it hard to avoid food wastage with just hubby and I so I’m always trying to look for ways to repurpose stuff into another meal.

I love little nibbles like these pumpkin pie bites and they couldn’t be easier to whip up.

Within minutes, you could be shoving one of these into your pie hole. You just mix the ingredients up in a food processor, form into balls and way to go!

Fan of pumpkin? Check out this pumpkin spice coffee creamer!

How to Make Them

  • You basically add the wet ingredients and seasoning (pumpkin puree, maple syrup, cinnamon, nutmeg, cloves and salt) to a food processor and blend until combined.
  • Next, add oats and walnuts and blitz a little, breaking things down.
  • Blend in white chocolate chips.
  • Roll into balls, refrigerate for a little and enjoy!

How to Make a No Bake Pumpkin Pie

How Long Do They Last In the Fridge

Store in the fridge and enjoy within a week.

How to Make a No Bake Pumpkin Pie

Can I Freeze Them?

You sure can! Store these pumpkin balls in a freezer safe container for 2 to 3 months.

Thaw in the fridge when ready to enjoy.

How to Make a No Bake Pumpkin Pie

Recipe Tips

These pumpkin pie bites are perfectly delish to eat right away, but even better when chilled for 30 minutes or so.

Opt for gluten free oats to keep this recipe gluten free.

I used regular white chocolate chips to emulate a ‘whipped cream.’ Milk or dark chocolate would work lovely too.

Speaking of white chocolate chips, mini chips would work great too.

Walnuts were used, but you could try pecans or almonds instead.

More Pumpkin Recipes You May Enjoy

  • Halloween Donuts – These pumpkin chocolate baked donuts have plenty of warming spices from pumpkin pie spice and are glaze with a homemade chocolate ganache.
  • Chocolate Pumpkin Loaf – These swirl loaf is light, delicious and perfect with a pumpkin spice latte.
  • Pumpkin Spice Chai Latte from Champagne Tastes – This lovely fall drink is warming and delicious.

Hope you love these pumpkin balls as much as we do!

Until next time, take care and chit chat again soon,

Make these no bake pumpkin pie bites? That’s awesome! Love it if you left a comment below. Many thanks!

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How to Make a No Bake Pumpkin Pie

Isn’t it irritating when you’re having a baking problem and, for the life of you, can’t figure out what’s happening? Sunken yeast bread, dull-crusted brownies, cookies that spread into a puddle. sigh. At this time of year, if you’re like many of the bakers who call our Baker’s Hotline, how to keep pumpkin pie from cracking is probably right up there near the top of your “GRRRRR” list.

Thankfully, a pristine pumpkin pie, its top smooth as a secluded pond at daybreak, is well within your reach. Farewell, Grand Canyon-like fissures in the pie’s center — or that slash at the edge, a solitary afterthought appearing as the pie cools.

The answer to your cracked pumpkin pie? Timing. Pulling your pie out of the oven within its optimum baking window — fully baked, but not overbaked — will prevent any cracks, and leave you smiling a Cheshire-cat grin of satisfaction.

How do you know when your pumpkin pie is perfectly baked?

You’ll need a trusted recipe, an accurate oven thermometer, and experience.

How to Make a No Bake Pumpkin PieThis pie was just starting to crack around the edges when I took it out of the oven.

First of all, why does pumpkin pie crack? Because it’s been baked too long. The eggs are what thickens the filling; as they heat up, they coagulate and turn what started out as thick liquid into a creamy, semi-solid filling.

Eggs start to coagulate (turn solid) at 160°F (which is how they thicken the filling); but the longer they cook, the more they tighten up. Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they’ve created fissures in the filling. Usually you’ll notice cracks around the edge of the pie first, which makes sense; the edges cook more quickly than the interior.

Sometimes you peer into the oven and see that your pie has already cracked. But sometimes you take a beautiful pie out of the oven only to see it crack as it cools. What’s going on? The eggs continue to cook thanks to the filling’s residual heat, and can still “crack” your pumpkin pie — even though it’s no longer in the oven.

There are several precautionary measures you can take to keep pumpkin pie from cracking, all related to not overcooking the filling.

1. Use a quality recipe

First, and this is a simple one, find a good pumpkin pie recipe and follow it. Experienced recipe developers make a recipe over and over again before putting it out there in public; if your recipe says your pie will be done after 45 minutes, take it out — even though you think it looks underdone.

How to Make a No Bake Pumpkin Pie

2. Bake at the correct temperature

Make sure your oven is accurate and fully preheated. The best recipe in the world won’t work well if your oven is 50° cooler than it should be. Most ovens tell you they’re fully preheated well before they actually are, so get yourself an independent oven thermometer (or two, just to be sure), and use it.

How to Make a No Bake Pumpkin Pie

3. Bake on a lower oven rack

You want a fully browned bottom crust, right? Yet you don’t want your filling to overcook. Placing your pies toward the bottom of the oven close to the floor, rather than in the center or up top, will help accomplish both of those goals.

How to Make a No Bake Pumpkin Pie

4. Use a thermometer to gauge doneness — but only at first

Until you’re a seasoned enough pumpkin-pie baker that you can gauge doneness by sight, it helps to use a digital thermometer. Your goal is pie whose center temperature is at least 160°F. This one’s a bit overbaked, though not enough to make it crack; I usually shoot for 170°F in the center.

The one problem with using a thermometer is that while you potentially prevent unsightly cracks in the pie’s surface, you end up with equally unsightly holes or divots. And those holes can actually encourage cracking. So I advise using a thermometer only until you’ve nailed what a perfectly baked pie looks like.

In the meantime, while you’re still in thermometer/learning mode, a strategically placed dollop of whipped cream works wonders on both holes and cracks.

How to Make a No Bake Pumpkin PieSee the slightly domed edges, and the slightly sunken center area within? Despite the center appearing soft, this pie is fully baked.

5. Know what perfectly baked pumpkin pie looks like

The easiest and best way to ensure pumpkin pie success is to recognize when your pie is fully baked (but not overbaked) by sight; that’s where experience comes in.

Remember, your pumpkin pie will continue to bake once it’s out of the oven, so you have to take it out before it looks done.

The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O. And I don’t mean just a nickel-sized area in the very center; I mean a good 4″ center ring of what looks like not-quite-baked filling. Note: If you’re baking in a stoneware/ceramic pan, which holds the heat long after the pie’s out of the oven, the center ring can be slightly larger.

Trust me, at first you’re going to have to force yourself, kicking and screaming, to take that pumpkin pie out of the oven when its center isn’t set. Just do it; put it on the counter and walk away. Once it’s fully cooled (and that takes several hours at least), the edges will have settled and the center will look firm.

How to Make a No Bake Pumpkin Pie

OK, it’s time for dessert; your guests eagerly await your beautiful pumpkin pie. Bring it to the table amid oohs and ahs. Cut a slice; you’ll see a wonderfully creamy interior. Pass the plates. Take a bite: the filling is firm, but still moist as can be. Pumpkin pie perfection!

And the whipped cream? It’s strictly a garnish, not crack camouflage.

OK, since I’ve told you my pumpkin pie secrets how about you revealing yours? Is there some special ingredient or technique that makes your pumpkin pie special? Please share in comments, below.

Published On: November 1, 2018 By: Ruchi

How to Make a No Bake Pumpkin Pie

Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!

How to Make a No Bake Pumpkin Pie

Fall is in the air, and nothing says Autumn more than a big slice of Pumpkin pie, and a hot beverage. Oh, heavenly!

Pumpkins are the perfect fall weather food. When pumpkins start hitting our local grocery stores, I buy a few to cook up sweet and savory pumpkin dishes and save a few to carve jack-O-lanterns. It’s fun for the whole family.

With Thanksgiving around the corner, I will be making my all-time favorite no-bake coconut pumpkin mousse pie. This recipe is great for fall entertaining!

How to Make a No Bake Pumpkin Pie

What makes up this No Bake Coconut Pumpkin Mousse Pie?

This No-Bake Coconut Pumpkin Mousse Pie is the easiest dessert that comes together in less than an hour and tastes fantastic!

Before you begin, consider yourself warned – pumpkin puree + coconut milk when combined with whipped cream and cream cheese makes the best mousse pie.

It is so luscious, creamy and addicting that even the pumpkin-haters (like my son) asked for a second serving.

How to Make a No Bake Pumpkin Pie

How to make No Bake Coconut Pumpkin Mousse Pie?

No-bake coconut pumpkin mousse pie has three layers –

  • the crunchy and crispy bottom layer,
  • creamy and silky mousse layer and
  • finally topped with toasted coconut, chocolate, and caramel layer.

Altogether it is heavenly and sinfully delicious!!

Start by making the base layer – crushed graham crackers + soften butter + coconut flakes. Crush the three together and press it at the bottom of a greased springform pan. Set in the fridge to chill.

How to Make a No Bake Pumpkin Pie

Time for the center layer. Combine cream cheese + sugar+coconut milk + pumpkin puree in a bowl. Whisk until well blended. Pour over the chilled cookie base and allow it to set for 5-6 hours.

I have used store-bought pumpkin puree for this recipe. But if it’s not too much of a work for you, you can use homemade pumpkin puree for this recipe.

Once the pie is set, generously top it with toasted coconut flakes and chocolate syrup.

How to Make a No Bake Pumpkin Pie

A perfect make-ahead dessert!

Amidst so many festive preparations, this simple no-bake pie recipe can trim your workload tremendously. Set the pie and store in your refrigerator covered with a wrap.

It’s good for 3-4 days in your fridge. Save the toasted coconut flakes for the last. Sprinkle just before serving. This recipe can be customized to your liking. Decorate the way you like it.

Not a coconut lover, no worries.

Simply leave that out and enjoy the pie as is with chocolate mousse drizzle.

How to Make a No Bake Pumpkin Pie

Highlights!

The simplicity of this recipe is what I love. This mouth-watering pie is –

  • creamy,
  • has mousse-like texture,
  • pumpkin-y and
  • just absolutely delicious.

A real show-stopper dessert for your party guests! No one can resist a big slice of No Bake Coconut Pumpkin Mousse Pie after dinner – this is perfection!

How to Make a No Bake Pumpkin Pie

Few tips to follow –

  • Set the base layer and chill before you pour in the mousse.
  • For a silky and creamy texture, mix all the ingredients until well blended.
  • Give it sufficient time to set.
  • It’s a mousse pie. It will set firm and thick, but not freeze rock solid like ice cream.
  • When set, cut a slice and enjoy!!

How to Make a No Bake Pumpkin Pie

Hope you like this simple recipe and give it a try. If you happen to make it, then drop me a line below. If you have any questions, I would be happy to answer them.

How to Make a No Bake Pumpkin Pie

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