Save oven space for the Turkey and Stuffing with this Easy No Bake Pumpkin Pie. It’s an Incredibly simple to make, absolutely delicious, light and creamy, gently spiced No-Bake Dessert! I’m talking about the lightest and creamiest version of pumpkin pie you will ever try. Serve it with fresh whipped cream for the ultimate dessert experience.
FAQ’s About Making No Bake Pumpkin Pie:
- Is this no bake pumpkin pie gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
- Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a graham cracker crust.
- Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
- Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your pie may be slightly runnier.
- Can I Make this dessert ahead of time? – Yes, actually I recommend making it the day before and letting it set in the fridge overnight, if you have enough time.
What Ingredients Do you Need To Make No Bake Pumpkin Pie?
Here’s what you’ll need: (See recipe card below for full recipe)
For the Crust:
- Animal Cookie Crumbs – gluten free
- Butter – melted
- Brown Sugar
For The No Bake Pumpkin Filling:
- Pumpkin Puree – Not canned pie filling
- Vanilla Pudding – Instant
- Milk
- Pumpkin Pie Spice
- Cinnamon
For the Cheesecake Topping:
- Whipped Topping
- Cream Cheese Chips
How Do You Make No Bake Pumpkin Pie?
Here’s how to make it: (See recipe card below for full recipe)
Step 1: Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
Step 2: Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.
Step 3: Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 – 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top.
Step 4: Cover the pie and refrigerate for 3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).
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MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:
- Old Fashioned Cherry Delight
- No Bake Apple Cheesecake
- Butterscotch Marshmallow Squares
- White Chocolate Cherry Fudge
Recipe Notes For Making The No Bake Pumpkin Pie:
- Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour!
- The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes.
- Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
- Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
- Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
- No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
- If you’re not able to find cream cheese chips, you can use white chocolate chips instead.
- You can store this no bake dessert covered in the fridge for up to two days.
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No Bake Pumpkin Pie
Ingredients
For the Crust:
- 2 Cups Animal Cookie Crumbs gluten free
- 1/4 Cup Butter melted
- 2 Tbsp Brown Sugar
For the Pumpkin Filling:
- 2 Cups Pumpkin Puree
- 1 Box Instant Vanilla Pudding 153 g / 5.1 oz
- 1 Cup Milk
- 2 Tsp Pumpkin Pie Spice
- 2 Tsp Cinnamon
For the Whipped Topping:
- 1 Package Whipped Topping 1 L / 8 oz
- 1 1/2 Cups Cream Cheese Chips melted
Instructions
- Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
- Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.
- Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 - 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top.
- Cover the pie and refrigerate for 3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).
Notes
- Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour!
- The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes.
- Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
- Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
- Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
- No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
- If you're not able to find cream cheese chips, you can use white chocolate chips instead.
- You can store this no bake dessert covered in the fridge for up to two days.
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free No Bake Pumpkin Pie Recipe, check out some of my other Gluten Free No-Bake Recipes Here:
- Old Fashioned Cherry Delight
- No Bake Apple Cheesecake
- Butterscotch Marshmallow Squares
- White Chocolate Cherry Fudge
Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!
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Gluten Free No Bake Pumpkin Pie Recipe
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