5 Easy No-Bake Pumpkin Pie Recipes for Thanksgiving

The holiday season brings with it the warmth of home cooking, family gatherings, and, of course, delicious desserts. Thanksgiving, in particular, is a time when the kitchen becomes the heart of celebration, with pumpkin pie being an iconic dish. However, not everyone has the time or inclination to bake, which is why no-bake pumpkin pie recipes are a godsend. Here are five easy no-bake pumpkin pie recipes that will help you celebrate Thanksgiving with less fuss and more flavor.

Classic No-Bake Pumpkin Pie

Why Go No-Bake?
No-bake desserts are a time-saver and eliminate the need for oven space, making them perfect for Thanksgiving when oven real estate is at a premium.

Ingredients:

• 1 premade graham cracker pie crust
• 1 can (15 ounces) of pumpkin puree
• 1/2 cup of heavy whipping cream
• 1 package (8 ounces) of cream cheese, softened
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of salt

How to Make It:

1. Beat the cream cheese in a large bowl until it’s smooth and creamy.
2. Add sugar, pumpkin puree, cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
3. Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
4. Refrigerate for at least 4 hours or until the pie is firm.

🍰 Note: For an extra touch, add a dollop of whipped cream on each slice before serving.

Pumpkin Chiffon Pie

Light and Fluffy Delight:
This version offers a lighter texture that feels like a cross between mousse and pie.

Ingredients:

• 1 premade graham cracker pie crust
• 3/4 cup of granulated sugar
• 1 envelope of unflavored gelatin
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1 can (15 ounces) of pumpkin puree
• 3 eggs, separated
• 1/3 cup of milk
• 1/4 teaspoon of cream of tartar

How to Make It:

1. Mix sugar, gelatin, salt, cinnamon, ginger, and cloves in a saucepan.
2. Add pumpkin puree, egg yolks, and milk, then cook over medium heat, stirring until thickened.
3. Let it cool slightly.
4. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar, beating to stiff peaks.
5. Fold the egg whites into the pumpkin mixture.
6. Pour into crust and chill for several hours.

🌟 Note: The egg whites give this pie a cloud-like texture, but ensure they are beaten just right to maintain the pie’s integrity.

Vegan No-Bake Pumpkin Pie

For the Plant-Based Celebrants:
A delightful vegan option that doesn't compromise on the richness of traditional pumpkin pie.

Ingredients:

• 1 premade vegan graham cracker crust
• 1 can (15 ounces) of pumpkin puree
• 1/2 cup of silken tofu
• 1/2 cup of maple syrup or agave nectar
• 1 teaspoon of pumpkin pie spice
• 1 teaspoon of vanilla extract
• 1 tablespoon of coconut oil, melted

How to Make It:

1. Blend tofu, pumpkin puree, maple syrup, spice, vanilla, and coconut oil until smooth.
2. Pour into the crust and chill in the refrigerator for at least 6 hours.
3. Top with a vegan whipped cream or coconut whipped cream before serving.

🍃 Note: Ensure that all ingredients are vegan-certified to keep the recipe authentic.

Pumpkin Parfait Pie

A Layered Dream:
This twist on the traditional pie offers layers of flavor and texture.

Ingredients:

• 1 premade graham cracker crust
• 1 can (15 ounces) of pumpkin puree
• 1 cup of heavy cream or coconut cream for vegan
• 1/2 cup of Greek yogurt or vegan yogurt
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of pumpkin pie spice
• Ginger snaps or granola for layers

How to Make It:

1. Whip cream with sugar and vanilla until stiff peaks form.
2. Combine pumpkin puree with yogurt and spices, then fold in a third of the whipped cream.
3. Layer in the crust starting with granola or ginger snaps, then pumpkin mixture, then whipped cream, and repeat.
4. Refrigerate for at least 4 hours.

🍂 Note: Adding layers of granola or ginger snaps adds a delightful crunch.

Pumpkin Mousse Pie

Smooth and Airy:
This version is perfect for those who enjoy the flavors of pumpkin but prefer a lighter dessert.

Ingredients:

• 1 premade graham cracker crust
• 1 can (15 ounces) of pumpkin puree
• 1 cup of heavy whipping cream
• 1 package (3.4 ounces) of instant vanilla pudding mix
• 1/2 cup of milk (can be almond milk for lighter version)
• 1 teaspoon of pumpkin pie spice
• 1/2 cup of powdered sugar

How to Make It:

1. Combine pudding mix, milk, pumpkin puree, and spice until smooth.
2. Whip heavy cream with sugar until it forms stiff peaks.
3. Fold the pumpkin mixture into the whipped cream gently.
4. Pour into the crust, chill for several hours.

🌾 Note: Instant pudding provides an easy way to achieve that mousse-like texture.

These no-bake pumpkin pie recipes provide a variety of options for Thanksgiving dessert, catering to different tastes and dietary needs. Whether you prefer the classic, lighter chiffon, vegan, layered parfait, or airy mousse, each recipe ensures you can enjoy the holiday without spending hours in the kitchen. Enjoy your celebration with these delightful desserts that are as easy to make as they are to eat. Happy Thanksgiving!

Can I use fresh pumpkin instead of canned pumpkin puree?

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Absolutely! Just make sure to cook, puree, and strain the fresh pumpkin to remove excess moisture before using it in your recipe.

How long can I store no-bake pumpkin pie?

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Most no-bake pumpkin pies will keep well in the refrigerator for 3-5 days. Cover them to prevent absorbing other odors in the fridge.

What can I use instead of graham cracker crust for a vegan option?

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You can make your crust from crushed vegan cookies, like gingersnaps or animal-free graham crackers, mixed with melted coconut oil or vegan butter.

Related Terms:

• Simple pumpkin pie
• Pumpkin pudding
• Pumpkin cookies
• Pumpkin fluff
• Pumpkin bars
• Mini pumpkin pies