No Bake Pumpkin Pie
A cool, spiced pumpkin filling of cream cheese, pumpkin puree and whipped cream in a gingersnap crust, chilled for 4 hours.
Photograph credit: Halloween Pumpkin and Pumpkin Pie by Mike Finn · CC BY 2.0 · Wikimedia Commons
How to Make No Bake Pumpkin Pie
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Mix the gingersnap crumbs and melted butter and press into a 23 cm pie dish. Chill for 15 minutes.
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Beat the cream cheese, brown sugar, cinnamon, ginger, nutmeg and salt until smooth.
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Beat in the blotted pumpkin and vanilla.
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Fold in the whipped cream in 2 additions and spoon into the crust.
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Chill for at least 4 hours and scatter with the pecans.
Related guides: Prep, cook and total time · Pan and tin size.
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Tips for Making No Bake Pumpkin Pie
- Blot the pumpkin puree.
- Use cream cheese at room temperature.
- Chill for at least 4 hours.
Swaps and Variations
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
What to Serve with No Bake Pumpkin Pie
- Whipped cream
- Coffee
- Hot tea
- Spiced cider
Storing & Reheating No Bake Pumpkin Pie
Keeps in the fridge for 3 days.
No Bake Pumpkin Pie FAQ: Common Questions
How long does No Bake Pumpkin Pie take to make?
20 minutes of preparation and of cooking, plus 4 hours 15 minutes of Chilling, so allow 4 hours 35 minutes from start to finish. The recipe serves 8.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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