Print

No Bake Pumpkin Pie

A slice of no bake pumpkin pie.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This No Bake Pumpkin Pie comes together quick and is flavored with all the classic taste of pumpkin pie, without all of the work! It's made in a Pecan Gingersnap Crust and topped with a cinnamon whipped cream for pumpkin pie perfection.

Ingredients

  • 1- 9" Pecan Gingersnap Crust, prepared
  • 3/4 cup (170 grams) heavy cream
  • 6 ounces (170 grams) cream cheese, softened
  • 3/4 cup (150 grams) brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • Pinch cloves

For Tangy Cinnamon Whipped Cream:

  • ¾ cup (170 grams) heavy cream
  • ⅓ cup (80 grams) sour cream
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Prepare Pecan Gingersnap Crust. Set aside.
  2. With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside.
  3. Place the cream cheese and the brown sugar in the bowl for the electric mixer. Whip on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add pumpkin, vanilla, cinnamon, nutmeg, and cloves. Beat for an additional minute until fully combined.
  4. Add ⅓ of the whipped cream to the pumpkin mixture and fold it in with a rubber spatula by hand until it is completely combined.
  5. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
  6. Pour the pumpkin filling in the prepared pie crust and smooth over the top.
  7. Place in the refrigerator to set up. It needs at least 4 hours chilling time, but preferably overnight.
  8. When ready to serve make the Tangy Cinnamon Whipped Cream: With an electric mixer using the whisk attachment, whip the heavy cream, sour cream, brown sugar, cinnamon and vanilla until soft peaks form, about 2 minutes.
  9. Top the chilled Pumpkin Pie with Cinnamon Whipped Cream as desired.

Notes

This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen. If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.

Find it online: https://everydaypie.com/no-bake-pumpkin-pie/