Annika Eats

No Bake Pumpkin Pie

A creamy and mousse like pumpkin pie filled with pumpkin spice, cream cheese, brown sugar, maple syrup and whipped cream. The recipe is eggless and needs no gelatin to set it. 

Pumpkin pie has a day for itself. That’s how important pumpkin pie is in our world. I have thoroughly enjoyed making my share of pumpkin recipes but this No Bake Pumpkin Pie is everything and then some. It is very simple to make and the ease of making these comes from the chilling element. 

I have used the perfect pie crust recipe to make the crust but to keep this recipe no bake you can us my no bake pie crust shell recipe from the Mango custard tart or the No Bake Tahini Chocolate Tart. So what sets the pie since we aren’t using a custard, or eggs in general. This recipe is a calls for cream cheese and whipped cream which makes a light, creamy, delicious filling. 

What ingredients do you need to make this No Bake Pumpkin Pie?

To make this pie we need a short crust recipe, you can check out my recipe here. You could also use a biscuit base recipe here. Both these recipes work well with the filling. We brush the base with white chocolate and let it set before adding the filling into the pie. This ensures the base doesn’t get soggy as it sets. 

To make the filling, we need pumpkin puree (my homemade recipe is here), cream cheese, brown sugar, vanilla, pumpkin spice (my homemade blend is here) and whipped cream. This is a simple recipe hence there are no substitutes to make this pie. Instead of the whipped cream you can use coconut cream but you need it to be full fat. There are some brands making vegan cream cheese, I haven’t tried if it works in this recipe and hence I wouldn’t recommend it. 

What equipment do you need?

To make the filling we need a medium mixing bowl and whisk. I like to beat the whipping cream separately before hand with an electric mixer but you could do this by hand as well. The recipe makes an 8inch pie. 

Make and storing the pie

The pie doesn’t take much time to come together however it does need time to set as there are no setting agents like eggs, gelatin, agar agar or cream of tartar. I like to let the pie set for atleast 10 hours in the fridge. 

Prepare the crust ahead of time and let it come to room temperature. Melt the white chocolate and brush it over the crust making sure to create an even coating. Let it set. We can make the filling in the mean time by mixing the pumpkin puree, sugar, vanilla, cream cheese in a bowl and set it aside. Whip the cream until stiff peaks and fold the pumpkin mixture into the whipped cream until smooth. Transfer the filling to the pie crust. And place in the fridge to set. For at least 10-12 hours. 

This is a great recipe to make ahead of time or the night before. As it is ready to slice and serve with some freshly whipped cream the next day. Once the pie is ready you can store it in air tight containers in the fridge for 2-3 days. 

Now that we have covered how to make this No Bake Pumpkin Pie, you can have a look at the recipe video on my socials but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

No Bake Pumpkin Pie

A creamy and mousse like pumpkin pie filled with pumpkin spice, cream cheese, brown sugar, maple syrup and whipped cream. The recipe is eggless and needs no gelatin to set it.
Prep Time 10 mins
Cook Time 0 mins
Chill Time 12 hrs
Course Brunch, Celebration, Party, Pie, Sweet tooth, Tart, tea time
Cuisine American
Servings 6 people

Equipment

  • Mixing bowl
  • Whisk
  • 8inch pie dish

Ingredients
  

  • 1 recipe Pie crust (baked or no bake- check notes below)
  • 220 gm Pumpkin puree
  • 110 gm Cream cheese
  • 55 gm Brown sugar
  • 1 tsp Vanilla
  • 2 tsp Pumpkin spice
  • 220 ml Whipped cream
  • 15 gm White chocolate melted

Serve with

  • More whipped cream
  • Shortbread
  • Pumpkin spice sprinkled on top

Instructions
 

  • Prepare the crust ahead of time and let it come to room temperature. Melt the white chocolate and brush it over the crust making sure to create an even coating. Let it set.
  • We can make the filling in the mean time by mixing the pumpkin puree, sugar, vanilla, cream cheese in a bowl and set it aside. Whip the cream until stiff peaks and fold the pumpkin mixture into the whipped cream until smooth.
  • Transfer the filling to the pie crust. And place in the fridge to set. For at least 10-12 hours.

Notes

  • You can store the leftover pie in air tight containers in the fridge for 2-3 days.
  • Homemade short crust pastry recipe
  • Homemade no bake crust recipe

Comment