Naturally Sweetened No-Bake Pumpkin Pie

Smooth and spiced no-bake pumpkin pie, sweetened with maple syrup. This pie is easy to make ahead and a perfect addition to holiday meals!

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Last year when we grew our first pumpkins in our garden, I discovered that one of my sons loves pumpkin pie. Up to that point, we had not eaten much pumpkin pie because it wasn’t a personal favorite of mine, and to my knowledge, it wasn’t a favorite of anyone in my family either.

Once we had heaps of homemade pumpkin puree, though, I was making all things pumpkin, including pie. I used a pumpkin pie recipe from America’s Test Kitchen as a base, swapped a few ingredients, and simplified the process a bit. (I love ATK recipes a lot, but I’m also a fan of hacks and shortcuts!)

I love that this no-bake pumpkin pie uses basic ingredients I always have on hand, and does not require time in the oven (which is usually in big demand around holiday meals). Give it a try and let me know what you think! Then check out some of my other pumpkin recipes linked below.

Naturally Sweetened No-Bake Pumpkin Pie

Our Thanksgiving dinners always include lots of pie because I’m the pie-maker and I can never pick just one or two! I used the same pie dough recipe for my pumpkin pie, pecan pie, and apple pie. I am a huge fan of having one recipe that I can use for many different purposes. My all-purpose pie dough works for sweet pies like these, savory pies like chicken pot pie, and handheld “pies” like pop-tarts and empanadas. 

The one ingredient you may not have on hand already is unflavored gelatin. You can easily find this in the grocery store (usually the Knox brand). My favorite is the Zint grass-fed beef gelatin I order on Amazon. It keeps for a long time in the pantry, and can be used for pies, puddings, gummies, and more.

• All-Purpose Pie Dough
• Make Pumpkin Puree in the Instant Pot 
• Unflavored Gelatin
• Whipped Cream Dispenser

More Favorite Pumpkin Recipes ::

• Easy Pumpkin Cinnamon Rolls
• Maple Pumpkin Chili in the Instant Pot
• Instant Pot Pumpkin Pie Cream Brûlée
• 8 Healthy, Homemade Pumpkin Recipes

More Holiday Desserts ::

• Best Classic Apple Pie 
• Frosted Tea Cakes
• Best Old-Fashioned Pound Cake
• Russian Tea Cakes
• Italian Icebox Cookies

Naturally Sweetened No-Bake Pumpkin Pie

★★★★★ 5 from 1 review

• Author: Lisa @ This Pilgrim Life
• Prep Time: 30 minutes
• Cook Time: Chill 4-5 hours
• Total Time: 0 hours
• Yield: 1 9" pie 1x
• Category: dessert
• Method: baking

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Description

Smooth and spiced no-bake pumpkin pie, sweetened with maple syrup. This pie is easy to make ahead and a perfect addition to holiday meals!

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Ingredients

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• 1 cup heavy cream, divided
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 3/4 tsp sea salt
• 1/2 tsp ginger
• 1/2 tsp allspice
• 3 egg yolks
• 1 tsp vanilla extract
• 2 1/2 tsp unflavored gelatin
• 2 cup pumpkin puree

• 1 pie shell (I use this recipe)

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Instructions

1. Prep your pie crust if making it yourself*.
2. Combine 1/2 cup heavy cream, the maple syrup, cinnamon, sea salt, ginger, and allspice in a small pot. Whisk to mix well. Heat over medium low heat about 5-10 minutes, until the mixture starts to have small bubbles across the top.
3. Remove the pot from heat and whisk in the egg yolks. Return the pot to the stovetop, over medium low heat, for about 2 minutes, until it begins to bubble again.
4. In a medium mixing bowl, stir together 1/4 cup of heavy cream and the vanilla. Sprinkle the gelatin across the top, and leave it alone to bloom for 5 minutes.
5. Whisk together the remaining 1/4 cup of heavy cream and the pumpkin puree in a small bowl until there are no lumps and the pumpkin is smooth. (Use an immersion blender if you want it even smoother).
6. Pour the custard into gelatin mixture and whisk well until the gelatin is dissolved and the ingredients are evenly incorporated. Stir in the pumpkin and cream mixture.
7. Pour the pie filling into a cooled, cooked pie shell. Refrigerate for 3 hours, cover with plastic wrap and refrigerate at least 2 more hours.

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Notes

* To make a pie shell with my homemade pie dough, I rolled out the dough, transferred it to my pie dish, and pressed the edges. Place the pie shell in the freezer for 20 minutes before baking to reduce shrinking. After 20 minutes, take the pie shell out of the freeze, place a sheet of foil over the pie dough, and add weights to keep the pie dough in place while baking. (I have pie weights, but in the past have just used pennies). Bake covered in a  375 degree oven for 15 minutes, and uncovered for 5 minutes.

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