When you are in the mood for something light, sweet, and full of delicious pumpkin flavor, this no bake pumpkin cream pie is just what the chef ordered!
The Frenchman loves his desserts. Totally. Sweet, spicy, or creamy, he loves it. Sure, that makes it easy to keep him happy. Just add whipped cream and a touch of brown sugar, right?
Maybe. He does have a certain flair for flavors that keep me on my toes in the kitchen. A pinch of this, a touch of that, a bit more of this. Cinnamon, spice and everything nice.
Enter the no bake pumpkin cream pie.
While the Frenchman loves no bake desserts, he loves pumpkin desserts. Anything creamy, cool, and pumpkiny make his smile wider than the Grand Canyon. A traditional pumpkin pie is great, but this no bake dessert his his new favorite.
Is this like a cheesecake?
The texture is like a thick, rich pudding. There is no cream cheese, so it’s not really a cheesecake. It’s got the texture of more like a banana cream pie, or coconut cream pie. Nice and smooth, and full of pumpkin pie spice flavor.
Other Pumpkin Recipes To Try
Pumpkin Chocolate Brownies
Pumpkin Spice Donuts
Pumpkin Butterscotch Cookies
Maple Glazed Pumpkin Scones
Can I use cool whip instead of whipped cream?
I prefer to use real whipped cream instead of cool whip, but if you want this to be an even quicker dessert, you can certainly sub out the whipped cream for cool whip. Instead of heavy cream, simply fold in 3 cups of cool whip with the pumpkin puree, spices, and powdered sugar.
Sure to be a hit at your next gathering or holiday table, this pumpkin cream pie will be one of your new favorite no bake pie recipes!
Ingredients you need For the crust:
- Almond flour
- Granulated sugar
- Cinnamon
- Nutmeg
- Ground cloves
- Butter
Ingredients you need for the filling:
- Heavy whipping cream
- Pumpkin
- Powdered sugar
- Cinnamon
- Ground cloves
- Nutmeg
- Ginger
Making your pumpkin cream pie
- Preheat oven and prepare the crust by mixing together almond flour, sugar and seasonings. Pour melted butter over all. Stir to combine.
- Press into an ungreased 9 inch pie plate.
- Bake and allow to cool completely.
- Meanwhile, prepare the filling.
- Pour heavy whipping cream into a bowl.
- With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks form.
- In a separate bowl, combine pumpkin, sugar, and spices.
- Fold in whipped cream to pumpkin mixture and combine thoroughly.
- Pour filling into cooled crust.
- Chill in refrigerator for 2-3 hours, or in the freezer for an hour.
- Slice and serve with whipped cream topping, if desired!
What I love about this pumpkin cream no bake pie is how quickly it goes together, and it just chills out in the fridge while you go about the rest of your day. It’ll be happy to wait there for you until you are ready to pile whipped cream on and sink your fork into it.
Is this gluten free?
Made with almond flour, the pie crust is gluten free, which makes it great for those with gluten allergies. For those with a nut allergy, you can also skip the crust entirely and pour the filling into ramekins for serving. This will make it more of a pumpkin mousse, but still delicious.
What is your favorite pumpkin dessert? Will you try this no bake pumpkin cream pie?
Pumpkin Cream Pie
When you are in the mood for something light, sweet, and full of delicious pumpkin flavor, this no bake pumpkin cream pie is just what the chef ordered!
Ingredients
Crust:
- ¾ cup almond flour
- 3 Tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 3 Tablespoons butter, melted
Filling:
- 2 cups heavy whipping cream
- 15 ounce can of pumpkin (or 2 cups fresh)
- 1 cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Instructions
Instructions:
- Preheat oven to 350 degrees, and line a 9 inch springform pan with parchment paper.
- Prepare the crust by mixing together almond flour, sugar and seasonings.
- Pour melted butter over all.
- Stir to combine.
- Press into prepared springform pan.
- Bake for 8 minutes. Allow to cool completely.
- Meanwhile, prepare the filling.
- Pour heavy whipping cream into a bowl.
- With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks start to form.
- In a separate bowl, combine pumpkin, sugar, and spices.
- Fold in whipped cream to pumpkin mixture and combine thoroughly.
- Pour filling into cooled crust.
- Chill in refrigerator for 2-3 hours, or in the freezer for an hour.
- Slice and serve with whipped cream topping, if desired!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan with 50 Pcs Parchment Paper - Black -
Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet -
Farmer's Market Organic Pumpkin Puree, 16 Ounce (Pack of 12) -
Spicely Organic Cloves Powder 1LB Bulk Certified Gluten Free -
Frontier Herb Organic Nutmeg Ground, 16 oz -
Frontier Co-op Ceylon Cinnamon, Organic Fair Trade Certified, Ground, 1 Pound Bulk Bag -
Wholesome Organic Cane Sugar, Fair Trade, Non GMO, 10 LB, single unit -
Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 344Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 63mgSodium 42mgCarbohydrates 30gFiber 2gSugar 26gProtein 4g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!
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