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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. 

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! #pie #pumpkindesserts #nobakedesserts #nobakepie Click to Tweet

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.

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

Delightfully rich and full of chocolate and pumpkin flavor, these pumpkin chocolate brownies make the perfect fall treat with a scoop of vanilla ice cream!

Get the Recipe

Pumpkin Spice Donuts

Pumpkin spice donuts are a sweet way to start your morning, or great for an afternoon pick me up with tea. Warm and spicy, full of rich flavor!

Get the Recipe

Pumpkin Butterscotch Cookies

All the flavors of fall, any time of year! These pumpkin butterscotch cookies are tender and perfect for dipping in milk or hot chocolate! 

Get the Recipe

Maple Glazed Pumpkin Scones

All the flavors of fall in one delicious scone! These maple glazed pumpkin scones are perfect for afternoon tea, or a weekend brunch! 

Get the Recipe

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:

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
• 12 ounce can of pumpkin (or 2 cups fresh)
• 1 cup powdered sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger

 

Instructions:

1. Preheat oven to 350 degrees.
2. Prepare the crust by mixing together almond flour, sugar and seasonings.
3. Pour melted butter over all.
4. Stir to combine.
5. Press into an ungreased 9 inch pie plate.
6. Bake for 8 minutes. Allow to cool completely.

Meanwhile, prepare the filling.

1. Pour heavy whipping cream into a bowl.
2. With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks form.
3. In a separate bowl, combine pumpkin, sugar, and spices.
4. Fold in whipped cream to pumpkin mixture and combine thoroughly.
5. Pour filling into cooled crust.
6. Chill in refrigerator for 2-3 hours, or in the freezer for an hour.

Slice and serve with whipped cream topping, if desired!

 

What is your favorite pumpkin dessert? Will you try this no bake pumpkin cream pie?

 

Yield: 8

Pumpkin Cream Pie

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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
• 12 ounce can of pumpkin (or 2 cups fresh)
• 1 cup sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger

Instructions

2. Instructions:
3. Preheat oven to 350 degrees.
4. Prepare the crust by mixing together almond flour, sugar and seasonings.
5. Pour melted butter over all.
6. Stir to combine.
7. Press into an ungreased 9 inch pie plate.
8. Bake for 8 minutes. Allow to cool completely.
9. Meanwhile, prepare the filling.
11. Pour heavy whipping cream into a bowl.
12. With a handheld or stand mixer, whip cream until light and fluffy and stiff peaks start to form.
13. In a separate bowl, combine pumpkin, sugar, and spices.
14. Fold in whipped cream to pumpkin mixture and combine thoroughly.
15. Pour filling into cooled crust.
16. Chill in refrigerator for 2-3 hours, or in the freezer for an hour.
17. Slice and serve with whipped cream topping, if desired!