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No Bake Pumpkin Pie

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  • Author: Cosette's Kitchen
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: dessert


This simple no bake pumpkin pie is perfect to prepare ahead.


Units Scale
  • 8.8 oz Biscoff cookies or similar
  • 3 Tbsp butter, melted
  • 8oz plain cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 cup canned pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1/4 tsp kosher salt
  • 3/4 cup heavy whipping cream


  1. Place your Biscoff cookie in the bowl of a food processor and whiz until fine crumbles form.
  2. Place crumbs in a small bowl and add in melted butter.
  3. Place about 1/4 cup of mixture into 6 large ramekins (6oz) and press down using a tamper or glass until flat. Place in fridge while you prepare filling. Reserve any extra for topping.
  4. Place your cream cheese, sugar, spices and pumpkin into the bowl of a stand mixer fitted with paddle attachment. Mix on high until blended and combined. Set aside.
  5. In the bowl of your stand mixer fitted with whisk attachment, place your heavy whipping cream and beat on high until stiff peaks form.
  6. Fold the whipped cream into your pumpkin mixture until incorporated.
  7. Fill your cups with pumpkin mixture and place in fridge for 4 or more hours until set.
  8. Top with vanilla ice cream and extra biscoff mixture.