No-Bake Pumpkin Pie

Happiness can taste like autumn: a creamy pumpkin filling, a buttery biscuit crust, and a little spice in every bite.

Welcome to Sprinkle Goodies – Where Baking Meets Happiness.

This no-bake pumpkin pie is a cozy autumn dessert made with a simple biscuit crust and a smooth, gently spiced pumpkin cream cheese filling. Finish it with fluffy whipped cream, chill it until set, and you have a beautiful dessert without turning on the oven.

It’s a lovely make-ahead treat for autumn gatherings, holiday tables, or any day when you want something sweet, creamy, and wonderfully easy.

No-Bake Pumpkin Pie

Prep time: 25–35 minutes (plus time to cook and cool homemade pumpkin purée)\nChilling time: at least 3–4 hours, preferably overnight\nServings: 8–10 slices (depending on slice size)\nMethod: No baking required

Ingredients

For the biscuit crust

• 180 g finely crushed plain biscuits or digestive/oat biscuits (about 1½ cups crumbs)
• 60 g unsalted butter, melted (about ¼ cup or 4 tablespoons)

For the pumpkin filling

• 340 g plain cream cheese, softened (12 oz)
• 370 g pumpkin purée, canned or homemade (about 1½ cups)
• 210 g powdered sugar / icing sugar (about 1¾ cups)
• ½ teaspoon pumpkin pie spice (or a mix of ground cinnamon, ginger, nutmeg, and cloves)

For the topping

• 230 g heavy whipping cream, cold (about 1 cup)

Note: Cup measurements are approximate because biscuit crumbs and powdered sugar can vary depending on how they are packed. For the best texture, use the gram measurements when possible.

Instructions

1. Prepare the pumpkin purée, if making it from scratch. Peel the pumpkin, remove the seeds, and cut the flesh into cubes. Put the cubes in a saucepan and add enough cold water to cover them. Simmer until fork-tender. Drain very thoroughly and leave to cool completely. Blend or mash until smooth, then measure out 370 g (about 1½ cups). Homemade purée can hold more water than canned purée, so draining well is important.
2. Make the biscuit crust. Crush the biscuits in a food processor or mixer until fine. Add the melted butter and mix until the crumbs look evenly moistened and hold together when pressed. Tip the mixture into a pie dish and press it firmly and evenly over the base using the back of a spoon or the bottom of a glass. Refrigerate while you prepare the filling.
3. Mix the pumpkin filling. In a bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the cooled pumpkin purée gradually, then mix in the pumpkin pie spice until evenly combined.
4. Fill the crust. Take the chilled crust out of the refrigerator. Spoon the pumpkin mixture into the crust and smooth the top. Refrigerate for about 30 minutes while you prepare the topping.
5. Whip the cream. Whip the cold heavy cream until it forms soft-to-medium peaks. Transfer it to a piping bag and decorate the top of the pie as you like. You can also spread it over the pie with a spoon.
6. Chill and serve. Refrigerate the pie for several hours, ideally overnight, so the filling has time to firm up. Slice with a clean knife and serve chilled.

Baking Tips

• Use fully cooled pumpkin purée; warm purée can soften the cream cheese mixture.
• If using homemade pumpkin, drain it very well and measure the purée only after cooking and cooling.
• For the neatest slices, chill overnight and wipe the knife clean between cuts.
• Make sure the cream cheese is softened to room temperature so the filling mixes smoothly.
• Choose plain biscuits or digestive/oat biscuits without a strong flavour that would overpower the pumpkin spice.

Storage

Cover and store the pie in the refrigerator for up to 3 days. Keep it chilled until serving. Because this dessert contains cream cheese and whipped cream, do not leave it at room temperature for extended periods. Freezing may change the texture of the filling and topping.

Frequently Asked Questions

Can I use canned pumpkin purée? Yes. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

Can I make the pie the day before? Absolutely. Overnight chilling helps the filling firm up and makes this a convenient make-ahead dessert.

What if I don’t have pumpkin pie spice? Mix ground cinnamon with a little ginger, nutmeg, and cloves. Add the spices gradually to suit your taste.

Why is my filling too soft? The pumpkin purée may contain extra water, or the pie may need more chilling time. Drain homemade purée very thoroughly and chill for several hours, preferably overnight.

Do I need to bake the crust? No. Press the buttered biscuit crumbs firmly into the dish and chill them until the crust holds together.

A Little Happiness from My Kitchen to Yours

There is something special about autumn desserts: the warm pumpkin spices, the creamy filling, and the simple comfort of sharing a homemade slice with people you love. I hope this no-bake pumpkin pie brings a little seasonal sweetness to your table and reminds you that happiness can be found in the simplest moments.

Bake slowly. Share generously. Savor every bite.

With love from the Sprinkle Goodies kitchen.