No bake pumpkin pie is a simple, make-ahead Thanksgiving dessert that takes just 10 minutes of prep! Made with 8 basic ingredients, this creamy pumpkin pie has all the classic flavor without the need for an oven. It’s perfect for busy holidays.
If you love pumpkin pie but don’t want to fuss with oven space or extra baking time, this No Bake Pumpkin Pie is the perfect solution. It’s made with just 8 simple ingredients and comes together in about 10 minutes, making it one of the easiest desserts you can prep for the holidays.
The filling is smooth, creamy, and full of classic pumpkin spice flavor. It sets up beautifully in the refrigerator without ever turning on the oven. The speculoos cookie crust pairs perfectly with the pumpkin filling and adds just the right amount of spice, sweetness, and texture.
This is a great make-ahead dessert for Thanksgiving or Christmas, especially when your oven is packed with turkey, rolls, and side dishes. Just mix, pour, chill, and serve — it’s as simple as it gets while still delivering all the flavor people expect from a traditional pumpkin pie.
Ingredient notes and substitutions
- Cookies: If you can’t find Biscoff cookies (I’ve had good luck finding them at Costco), gingerbread cookies would be the closest substitute.
- Butter: If you’re using unsalted butter, add a pinch or two of salt.
- Pumpkin purée: Be sure to use pumpkin purée, not pumpkin pie mix.
- Cream cheese: I recommend using full-fat or 1/3-less fat cream cheese. Fat-free doesn’t work well in this recipe.
- Pumpkin spice: You can me your own homemade pumpkin pie spice blend.
- Frozen whipped topping: You can use Cool Whip, TruWhip, or your favorite type of frozen whipped topping.
How to make no bake pumpkin pie
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large mixing bowl, stir together the Biscoff cookies, melted butter, and sugar.
Step 2: Firmly press the mixture into a 9-inch pie plate.
Step 3: Cover and place the crust into the refrigerator for 30 minutes to allow the crust to set.
Step 4: To make the filling, beat the pumpkin purée, cream cheese, vanilla extract, and pumpkin spice together until well combined.
Step 5: Fold half the Cool Whip into the pumpkin mixture. Transfer the mixture into your pie crust and smooth the top.
Step 6: Place the remaining Cool Whip in a piping bag with a star piping tip. Pipe the whipped cream around the border of your pie.
Step 7: Sprinkle with some extra Biscoff cookie crumbs for an optional garnish.
Recipe Tips!
- Pressing the crust: To get a smoother and even crust, you can press your crumb mixture into your pie pan, then take another pan of the same size and press it in to help smooth things out.
- Make ahead: You can make it a day in advance, but I would recommend waiting until ready to sever before piping the whipped topping on the top.
To freeze: Cover the pie tightly with plastic wrap and then add a layer of foil. Place in a large freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Storage
The pie should be stored in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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No Bake Pumpkin Pie Recipe
Equipment
- 9-inch pie plate
Ingredients
- 48 Biscoff cookies finely crushed
- 6 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- 1 cup pumpkin purée
- 4 ounces cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice or more to taste
- 16 ounces frozen whipped topping like Cool Whip, divided
Instructions
- In a large mixing bowl, stir together the Biscoff cookies, melted butter, and sugar.48 Biscoff cookies, 6 tablespoons unsalted butter, 1 tablespoon granulated sugar
- Firmly press the mixture into a 9-inch pie plate.
- Cover and place the crust into the refrigerator for 30 minutes to allow the crust to set.
- To make the filling, beat the pumpkin purée, cream cheese, vanilla extract, and pumpkin spice together until well combined.1 cup pumpkin purée, 4 ounces cream cheese, 2 teaspoons vanilla extract, 1 teaspoon pumpkin pie spice
- Fold half the Cool Whip into the pumpkin mixture. Transfer the mixture into your pie crust and smooth the top.16 ounces frozen whipped topping
- Place the remaining Cool Whip in a piping bag with a star piping tip.
- Pipe the whipped cream around the border of your pie.
- Sprinkle with some extra Biscoff cookie crumbs for an optional garnish.
Notes
- Cookies: If you can’t find Biscoff cookies (I’ve had good luck finding them at Costco), gingerbread cookies would be the closest substitute.
- Butter: If you’re using unsalted butter, add a pinch or two of salt.
- Pumpkin purée: Be sure to use pumpkin purée, not pumpkin pie mix.
- Cream cheese: I recommend using full-fat or 1/3-less fat cream cheese. Fat-free doesn’t work well in this recipe.
- Pumpkin spice: You can me your own homemade pumpkin pie spice blend.
- Frozen whipped topping: You can use Cool Whip, TruWhip, or your favorite type of frozen whipped topping.
- Nutrition values are estimates.
Nutrition
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