No Bake Pumpkin Pie Recipe

No bake pumpkin pie recipe makes a rich and creamy pumpkin pie - no oven needed!

Course Dessert

Cuisine American

Prep Time 10

Chill 30

Total Time 40

Servings servings

Calories 383kcal

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.

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.