NO BAKE DESSERTS: PUMPKIN PIE NO BAKE DESSERT RECIPE

Pumpkin pie themed dessert that doesn’t require any baking? Sign me up.

Check out this delicious fall treat.

October is pumpkin spice season and pumpkin spice season means that the days are getting shorter and the temps are starting to dip. It’s time to bust out all things pumpkin.

WHY THIS PUMPKIN PIE NO BAKE RECIPE WORKS

While I am a huge fan of a classic, from scratch, homemade pumpkin pie, they are a lot of work. Buying or making the crust, mixing up all of the complicated filling ingredients and then turning your oven on…It’s a lot.

Sometimes you want pumpkin but you don’t want to make a whole pie. Especially if you are making a weeknight dinner or if you’re having some friends over casually.

That’s when I like to make a pumpkin dessert that doesn’t require an oven. But, many times, those recipes fall short of classic pumpkin pie flavors.

Usually they’re too sweet, too soft or gummy and many recipes call for a canned, pre-made pie filling/mix (ugh!). Some recipes even call for just a whipped topping which leads to a foamy pie instead of a rich and creamy pie.

This recipe solves all of these issues. Not only does it not require any oven-baking, it’s loaded with that classic pumpkin pie flavor that reminds you of creamy, perfectly spiced pies.

It keeps well and won’t fall apart or go bad within the week. This recipe uses pure pumpkin so you’re in control of the pumpkin pie spice situation as well as the sweetness.

The texture is reminiscent of a cream pie thanks to the addition of cream cheese which helps it not fall apart when you serve it up. The tanginess of the cream cheese cuts through the sweetness of the pumpkin.

WHAT YOU NEED TO KNOW BEFORE YOU START

While this recipe does NOT need to be baked, it DOES need to sit in the refrigerator before slicing and serving. At least 2-3 hours but I’d suggest letting it chill overnight.

If you serve it right away it’ll separate and slide around. This recipe uses a no-bake crust which means that it’ll have a crumbly and tender texture as opposed to the firmer texture a baked crust develops once the butter melts and cools again.

Easy to make and bursting with that pumpkin pie flavor, this dessert will be a hit with family and friends alike.

Cool Whip vs. fresh whipped cream: Commercially-made whipped topping will hold its shape for days in the refrigerator, so this recipe calls for thawing a tub of Cool Whip and folding it into the pumpkin cream cheese filling. However, fresh whipped cream tastes even better.

It’s fine to use it if you’ll be enjoying the pumpkin cream cheese dessert within 24 hours; otherwise, fresh whipped cream will start to get a little weepy after a day or so. Save fresh whipped cream for same-day dessert duty and reach for whipped topping when making pumpkin cream cheese dessert ahead of time or bringing it to an event that lasts more than a day.

Softened cream cheese: Cold, straight-from-the-fridge cream cheese will not beat up nice and smooth. It will be full of lumps and it doesn’t matter how long you mix it up, they’re not going away.

Remove the cream cheese from the fridge about 45-60 minutes before making this recipe. Softened room temperature cream cheese = success.

Libby’s canned pumpkin: Libby’s is the most consistent in terms of moisture. Discount and other brands tend to be on the wetter side and will produce a slightly looser filling.

If the pumpkin seems particularly juicy, you can strain out some of the liquid or blot the pumpkin with paper towels.

Firmly pack that crust. It’s so easy to scoop out slices of pumpkin cream cheese dessert if you pack the graham cracker crust nice and tightly.

You can use the bottom of a glass or a measuring cup to help. Otherwise, it’s gonna fall apart.

Chill time: Pumpkin cream cheese dessert needs to sit in the fridge at least two hours before serving but tastes best after chilling overnight.

FOR THE GRAHAM CRACKER CRUST:

• 1 1/2 cups graham cracker crumbs (about 12 crackers)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

FOR THE PUMPKIN FILLING:

• 8 oz cream cheese, softened (see notes)
• 1 cup pureed pumpkin (canned pumpkin puree, NOT pie filling!)
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 8 oz whipped topping (see notes)

FOR TOPPING (OPTIONAL):

• additional whipped topping
• graham cracker crumbs
• pumpkin pie spice or cinnamon

STEP 1: MAKE THE GRAHAM CRACKER CRUST

Start by adding the sugar and graham cracker crumbs to a medium sized mixing bowl and stirring well. Add in your melted butter and stir until evenly moistened.

If the mixture seems dry add another tsp. of melted butter at a time until it starts to cling together like wet sand.

Transfer the graham cracker mixture to your pie dish and use your hands to press into the bottom and up the sides of the dish. Use the bottom of a glass or other smooth bottomed cup to flatten it out.

Try to pay special attention to the place where the sides of the pie dish meet the bottom. Pressing the graham cracker crust well here will help it not crack.

Once your crust is smooth and even, place it in the fridge while you make the filling. The crust will take about 15 minutes to chill.

STEP 2: BEAT THE CREAM CHEESE

Transfer the softened cream cheese into a large mixing bowl. Beat with a hand mixer until smooth and no lumps or pieces remain.

Should take 2 minutes.

If any lumps still remain in the cream cheese, it’s likely it’s not as soft as it needs to be. Allow to sit another 15 minutes and try whipping again.

You want it completely lump-free because it’s important that this part of the process is very smooth. If it’s smooth now, it’s more likely to stay that way as you add all of the rest of the filling ingredients.

STEP 3: ADD THE PUMPKIN AND SPICES

Tip the whipped cream cheese into a large mixing bowl along with pumpkin puree. Mix together using a hand-held electric mixer on low speed.

Add remaining filling ingredients: powdered sugar, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Mix again on medium speed, scraping down the sides of the bowl, until well combined, about 1-2 minutes.

If the filling tastes a bit underwhelming to you, add another 1/4 tsp. pumpkin pie spice for extra spiciness or 1/8 tsp. salt to help balance out the sweetness. Mix briefly to combine.

Set aside.

STEP 4: FOLD IN THE WHIPPED TOPPING

Tip the Cool Whip into the pumpkin mixture. With a rubber spatula, gently fold the whipped topping into the pumpkin mixture until well combined.

This is a biggie. Folding is best, and do not stir or beat.

If you do, you’ll beat the air out of the whipped topping and end up with a denser pie. It’s ok if there are still a few streaks of orange here and there – less mixing is better.

STEP 5: FILL AND CHILL

Pour pumpkin mixture into prepped and hopefully still chilled pie shell, scraping down the sides of the mixing bowl with your spatula as necessary. Use spatula to smooth the top of the pie.

Cover pie loosely with plastic wrap, trying to avoid having it touch the top of the pie, or use a pie dome if you have one. Chill in refrigerator for at least 2 hours or up to 4 for best results.

For the absolute best results, chill pie overnight, which also happens to be a great idea if you’ll be serving this for a holiday dinner. Pie will be super-firm after chilling.

STEP 6: TOP AND SERVE

Serve plain or decorate as desired. A few dollops of Cool Whip on the top and/or extra Cool Whip go great with this.

If desired, garnish each slice with a toasted pepita before serving (optional). Store leftovers, covered, in refrigerator.

TIPS FOR THE BEST RESULTS

ON THE CRUST

Honestly, the store-bought crust saves about 5 minutes of prep time, so if you’re looking for a shortcut, definitely grab a pre-made crust at the store. If you want to make the graham cracker crust from scratch, go for it.

If you’re feeling brave, try a gingersnap crust made with 1 1/2 cups gingersnap crumbs, 1/3 cup sugar, and 6 tablespoons butter. The spiciness of the gingersnaps adds another kick that complements the pumpkin pie spice in the filling.

As a tip, you may find that you’ll have some extra filling if using a pre-made crust, as they tend to be a bit shallower than homemade. That’s totally okay.

Spoon the extra filling into a small ramekin, chill, and enjoy with apple slices as a dip.

ON THE FILLING

I like to use powdered sugar in no-bake recipes that include cream cheese. Granulated sugar doesn’t fully incorporate into the cream cheese mixture and will make for a grainy filling once chilled.

Powdered sugar completely melts into the filling for a super-smooth texture. You can also adjust the amount of whipped topping if you would like; I’ve made it with both 6 oz and 8 oz of the topping.

Using 6 oz will make the pie a bit thicker and denser, and using 8 oz will make the pie lighter and fluffier. It’s a matter of personal preference.

ON SERVING

No matter how delicious a pie is, presentation is everything. Adding a dollop of whipped topping to each slice right before serving adds another dimension to this already impressive dessert.

Take it even further and sprinkle a bit of cinnamon or pumpkin pie spice on top of the whipped cream for a bakery-quality creation.

Slice a no-bake pumpkin pie immediately out of the fridge for the neatest slices, and resist the urge to leave it out on the counter for a bit. Wipe down your knife in between slices to ensure each slice is picture-perfect.

Serve each slice using a pie server or thin spatula; a thin server will go under the pie and lift out perfectly while a wider server may cause the crust to crumble.

STORAGE INSTRUCTIONS

If you’re bringing this pie somewhere else it needs to stay chilled the entire time. If it gets too warm it will soften and start to come away from the crust.

Wrap it well and it will keep in the refrigerator for 5 days. It will be just as delicious on day 5 but keep in mind that on days 3 and 4 the crust will have softened due to moisture from the filling.

Whether you like that or not depends on if you prefer your pie with a super crisp crust or like your crust infused with the moistened flavors. Either way it’s delicious!

• You may freeze the pie for up to 1 month. Cover the pie with plastic wrap, then cover well with aluminum foil or leave it in the pie carrier. When ready to serve, remove from freezer and thaw overnight in refrigerator before serving. Do not leave pie on counter to thaw as filling will be somewhat watery. Pie will be very similar in quality to an unfrozen pie. The crust will be a little more compact. To freeze individual slices, wrap slices well in plastic wrap and place on tray. Transfer slices to a zipper-top bag when ready. Place in freezer. Remove slices from freezer and thaw 3-4 hours in refrigerator before serving.
• Add any whipped topping after thawing, as it will become a little watery during storage.

VARIATIONS WORTH TRYING

CHOCOLATE GRAHAM CRACKER CRUST: Chocolate and pumpkin are an awesome combo. To make the crust, substitute chocolate graham cracker crumbs or Oreo crumbs with the filling removed for regular graham cracker crumbs.

INDIVIDUAL CUPS: Press about 2 Tbs of the crust to the bottom of individual dessert cups, then fill with about 1/3 cup of chilled pumpkin mixture. Cover and chill until ready to serve, as this version doesn’t slice as well, so it’s perfect to take to parties or for packing in a lunch.

You can also use this recipe to fill mini-Mason jars.

MAPLE PUMPKIN VERSION: For a lovely hint of maple, substitute 2 Tbs real maple syrup for 1/4 cup of the powdered sugar. Use a darker syrup like Grade B, if possible, as its flavor is much stronger.

You’ll be amazed by the fabulous fall-like flavor of maple syrup.

CREAM CHEESE-FREE VERSION: Some people prefer to make a version of this recipe without cream cheese, for dietary reasons or because they’re looking for something a bit lighter. You can substitute Greek yogurt for the cream cheese, using the same amount.

Use full-fat yogurt, if possible. The texture and flavor will be a bit different, and the slices won’t cut as evenly, but it’s still quite good.

FREQUENTLY ASKED QUESTIONS

CAN I USE PUMPKIN PIE FILLING INSTEAD OF PLAIN PUMPKIN PUREE?

I wouldn’t recommend it. Pumpkin pie filling has been sweetened and spiced, so the end result will be overly-sweet with too much spice.

Also, you’ll lose some of the control you have when using plain pumpkin, which enables you to adjust the recipe to your own sweet/spicy preferences. The consistency also may not be as smooth.

But, if that’s what’s on hand, reduce the powdered sugar to 1/2 cup and omit added spices. Taste as you go, then add spices as desired.

MY PIE DOESN’T SEEM AS FIRM AS YOURS.

WHAT MIGHT BE THE PROBLEM?

More than likely, it hasn’t had enough time in the refrigerator. Two hours is the absolute minimum time for this pie; four hours is preferred and yields better results.

It’s also possible that if you add the cream cheese when it’s really warm it can cause the filling to be a little more loose. Using a particularly watery brand of canned pumpkin, or using pureed pumpkin with too much liquid can also cause problems with the pie not firming up.

Try leaving it in the refrigerator a little longer before diagnosing a problem.

CAN I MAKE THIS A DAY AHEAD?

Yes, you can make this pie in advance and I actually recommend doing so. It tastes and performs better the next day as the filling will have plenty of opportunity to firm up and the flavors will be able to meld together.

Just skip adding the topping if you know you’ll be making it ahead of time, as toppings are best added closer to serving, and store it in the refrigerator.

CAN I USE A PRE-MADE GRAHAM CRACKER CRUST FROM THE STORE?

Of course. Using a premade crust saves a lot of time.

The only drawback is that store-bought pie crusts are shallower than homemade, so there will be filling left over. Save any extras for individual pies in ramekins.

For best results, use a 9-inch graham cracker pie crust.

CAN I FREEZE THE WHOLE PIE?

You can! After making the pie without the whipped topping, wrap it tightly in plastic wrap, then in aluminum foil and freeze for up to a month.

Remove from freezer and let it thaw in refrigerator overnight before serving. It will taste and perform almost as if it is fresh, except for the fact that the whipped topping cannot be frozen, and the crust will be a tad more compact than usual.

WHAT CAN I USE INSTEAD OF COOL WHIP?

To sub for the 8 ounces of Cool Whip, whip 1 1/2 cups of heavy whipping cream until stiff. Freshly whipped cream tastes much, much better than Cool Whip but weeps after being in the refrigerator for a day, so I recommend whipping your own only if you’ll be serving the pie the same day it’s made.

Cool Whip is best for pies that will be made in advance or sit around in the refrigerator for days.

HOW DO I GET CLEAN SLICES?

Be sure your pie is well-chilled before attempting to cut it. Cut the pie using a sharp knife.

It may help to cut it in the refrigerator. Clean the knife with a damp cloth between cuts.

If you do not do this, some of the pie will stick to your knife, which will make it drag when cutting additional slices. When ready to serve the pie, use a flexible and gentle spatula so as not to break the crust.

PUMPKIN PIE NO BAKE DESSERT RECIPE

Looking for an easy pumpkin recipe?

This no bake pumpkin pie takes less than 20 minutes and chills in the fridge. It’s a great make ahead dessert as it actually tastes just as good two days after making it.

Need an excuse to make this recipe?

Perhaps you’re in charge of the dessert for a party or a bake sale or you’re short on time. Maybe your oven is in use by the main dish.

Whatever your excuse, you’re going to love this recipe. It’s easy to make and comes together quickly.

It reminds me of cheesecake except it has pumpkin mixed into the cream cheese/whipped topping mixture. It’s creamy, slightly sweet and tastes just like pumpkin pie.