No bake pumpkin pie is the kind of dessert that brings all the fall vibes — creamy, spiced, and so comforting — but without the heaviness or the hassle. When the holidays get busy and the oven’s already full, this pie steps in as the perfect stress-free solution. It’s light, wholesome, and comes together with just 5 simple ingredients you might already have on hand.
What I love most is how it balances flavor and feel-good ingredients. With coconut cream instead of dairy, a naturally sweet maple base, and an almond flour crust, it’s a treat that fits beautifully into any wellness-friendly table. Whether you’re planning a lighter Thanksgiving spread or just want something cozy to end your day, this pie delivers.
No baking, no refined sugar, no fuss, just pure, creamy pumpkin perfection in every chilled slice.
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Why You’ll Love No Bake Pumpkin Pie
I love this no bake pumpkin pie because it shows just how delicious simple food can be. With only 5 clean ingredients, it skips the processed stuff and focuses on feel-good flavors, all without turning on the oven.
Here’s why I keep coming back to it:
- Just 5-ingredients: They’re easy to find, naturally dairy- and gluten-free, and don’t require anything fancy.
- Sweetened naturally: I use maple syrup for that warm, gentle sweetness — no refined sugar needed.
- Creamy but light: The coconut cream makes it rich and smooth, but still light enough to enjoy after dinner.
- No baking required: On busy days or during the holidays, it’s a relief to skip the oven altogether.
- Cozy but not heavy: It gives all the fall comfort I crave, without feeling too rich or indulgent.
And after reading this article from the Cleveland Clinic, I realized pumpkin isn’t just tasty, it’s packed with nutrients too. That made me love this recipe even more. It’s one of those rare desserts that feels like a treat and a little act of self-care all at once.
What You’ll Need: Ingredients Only
This no bake pumpkin pie keeps things simple, wholesome, and delicious, just 5 clean ingredients that come together like magic. It’s perfect if you’re aiming for a lighter, healthier dessert without sacrificing flavor or texture.
- Pumpkin puree: Use 100% pure pumpkin — packed with fiber, vitamins, and cozy fall flavor.
- Coconut cream: This dairy-free alternative creates a rich, creamy filling. Chill a can of full-fat coconut milk and scoop out the thick part.
- Maple syrup: Naturally sweetens the pie and adds a subtle, warm depth. You can also use honey or agave.
- Pumpkin pie spice: A simple mix of cinnamon, nutmeg, ginger, and cloves brings it all to life.
- Almond flour crust: Pressed with a little coconut oil and maple syrup, it’s a gluten-free, grain-free base that holds together beautifully.
That’s it. Just 5 ingredients, no dairy, no refined sugar, and absolutely no baking. It’s a feel-good dessert that tastes like pure fall comfort.
How to Make No Bake Pumpkin Pie
This pie is as easy as it gets — mix, press, chill, and serve. Here’s how to bring it together using just five clean ingredients:
Make the crust
In a bowl, combine 1½ cups of almond flour with 2 tablespoons of melted coconut oil and 1 tablespoon of maple syrup. Stir until it resembles wet sand. Press the mixture firmly into a pie dish, covering the bottom and sides evenly. Chill in the fridge while you make the filling.
Prep the coconut cream
Open a chilled can of full-fat coconut milk (refrigerated overnight). Scoop out the thick cream from the top — you’ll need about 1 cup. Save the liquid for smoothies or other recipes.
Make the filling
In a mixing bowl, whisk together 1 cup of pumpkin puree, 1 cup of coconut cream, ¼ cup of maple syrup, and 1½ teaspoons of pumpkin pie spice until smooth and fluffy. You can use a hand whisk or an electric mixer on low for a creamier texture.
Assemble and chill
Spoon the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight if you want it extra firm.
Serve and enjoy
Slice, serve cold, and if you’d like, top with a dollop of extra coconut cream and a dusting of cinnamon. That’s it, clean, creamy, and so delicious!
Tips & Variations
One of the best things about this no bake pumpkin pie is how flexible it is. With just a few tweaks, you can make it your own, and still keep it wholesome and simple.
- Chill your coconut milk: Always use a can of full-fat coconut milk that’s been refrigerated overnight. This helps the cream separate from the liquid, giving you the rich texture needed for the filling.
- Make it nut-free: Swap the almond flour crust for a crust made with oats and sunflower seed butter if you’re avoiding nuts.
- Add extra spice: Love bold flavors? Add more cinnamon or a dash of ground ginger or clove to deepen the warmth.
- Boost the protein: For a more filling slice, blend in a few tablespoons of cream cheese or plain Greek yogurt with the filling. Both options add a creamy tang and a nice dose of protein. If you’re keeping it dairy-free, a scoop of plant-based protein powder or a spoonful of almond butter works beautifully too.
- Top it off: Serve with a swirl of coconut whipped cream, toasted pecans, or a drizzle of maple syrup for extra flair without extra fuss.
How to Store, Make Ahead & Serve
This no bake pumpkin pie is a dream when it comes to prep and storage, it’s as make-ahead friendly as they come.
- Make ahead: This pie actually tastes better the next day. Chill it overnight to let the flavors blend and the texture firm up. Perfect for Thanksgiving or anytime you’re prepping in advance.
- Storage: Keep the pie covered in the refrigerator for up to 4 days. The almond flour crust stays intact and the filling keeps its creamy texture.
- Freezer-friendly: You can freeze the whole pie (without toppings) for up to 1 month. Just wrap it tightly and thaw in the fridge overnight before serving.
- Serving tips: For clean slices, make sure it’s fully chilled and use a sharp knife. Wipe the blade between cuts for those perfect edges.
- Toppings: Right before serving, feel free to top with coconut whipped cream, a sprinkle of cinnamon, or crushed nuts for a little crunch.
Try It & Share Your Twist!
Give this no bake pumpkin pie a try and see just how easy, delicious, and versatile it can be. Whether you stick to the clean 5-ingredient version or add your own spin, a sprinkle of chopped pecans, a chocolate crust, or a swirl of almond butter — it’s yours to play with.
If you find a twist you love, I’d be thrilled to hear about it! Tag your pie pics or drop a comment so we can keep inspiring each other with cozy, wholesome treats.
No Bake Pumpkin Pie
Ingredients
- 1 cup pumpkin puree unsweetened, 100% pure pumpkin
- 1 cup coconut cream chilled and thick, from full-fat coconut milk
- 1/4 cup maple syrup pure maple syrup
- 1 1/2 teaspoons pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves
- 1 1/2 cups almond flour for the crust, mixed with coconut oil and maple syrup
Instructions
- In a bowl, mix almond flour with melted coconut oil and a bit of maple syrup. Press firmly into a pie dish and chill.
- Scoop the thick coconut cream from a chilled can of full-fat coconut milk.
- In another bowl, whisk together pumpkin puree, coconut cream, maple syrup, and pumpkin pie spice until smooth.
- Pour the mixture into the prepared crust. Smooth the top evenly.
- Chill the pie in the refrigerator for at least 4 hours or overnight until set.
- Slice, serve chilled, and top with coconut whipped cream or cinnamon if desired.
Notes
More Recipes You’ll Love
Craving more delicious recipes? Try these next:
Pumpkin Dump Cake
Gluten-Free Carrot Cake Cupcakes
French Apple Pie Recipe
Gluten-Free Pumpkin Bread
Frequently Asked Questions
Does canned pumpkin need to be baked?
Nope! Canned pumpkin is already cooked and pureed, so it’s ready to use straight from the can. That’s one of the reasons it’s perfect for no bake pumpkin pie, no extra steps, just open, scoop, and mix. It saves time and delivers that rich pumpkin flavor instantly.
How do you keep the bottom crust on a pumpkin pie from getting soggy?
To prevent a soggy crust, make sure to press your crust firmly into the pie dish and chill it before adding the filling. For no-bake pies, chilling is essential, but for baked pies, pre-baking the crust and brushing it lightly with an egg wash can help create a barrier to keep it crisp.
Is it necessary to pre-bake pie crust for pumpkin pie?
For a no bake pumpkin pie like this one, not at all! The crust firms up naturally in the fridge, no oven needed. But if you’re making a traditional baked pumpkin pie, pre-baking the crust is a good idea to keep it from getting soggy under the filling.
