Refresh your holiday table with a rich and silky No Bake Pumpkin Chai Pie!
This gluten free no bake pie is perfect for pumpkin lovers who don't want the same old pumpkin pie around the holidays.
A chai spice blend gives this pumpkin pie plenty of warm flavor, while whipped cream creates the fluffy texture.
What you'll love about this no bake pie
NO BAKE: Free up the oven with this no bake spin on pumpkin pie! Perfect for the holidays, when space in the oven is contentious at best.
KEEPS ITS SHAPE: Gelatin helps the filling keep its shape when sliced, unlike many no bake pumpkin pie recipes out there!
FAMILIAR FLAVORS, LEVELED UP: We're all familiar with pumpkin pie, but this spin on the classic elevates those flavors with chai spices and cream cheese.
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Ingredients
PUMPKIN PUREE: Always choose pumpkin puree that's JUST pumpkin, not pumpkin pie mix (which already has added ingredients).
HEAVY CREAM: Or whipping cream. We'll whip it up to create a fluffier texture for the pumpkin layer, as well as topping the whole pie!
CREAM CHEESE: Blended with the pumpkin, cream cheese provides a cheesecake-like flavor without making the pie too dense. You'll just need one 8-oz package of cream cheese for this recipe.
GELATIN: Helps firm up the pumpkin base to ensure it's not too goopy to slice and serve. I tried this recipe several ways without the gelatin - this is by far the easiest method to keep this pie no-bake AND ensure it can be sliced easily!
MAPLE SYRUP: Pure maple syrup is the only sweetener for this pie. In the end, this pie is definitely not overly sweet, so you can add a couple more tablespoons maple syrup if needed.
CHAI SPICES: A blend of cinnamon, cardamom, ginger, allspice, and nutmeg provide the warm chai flavors for this pie! You'll split the blend between the filling and the whipped topping, so there's chai flavor throughout.
CRUST: Use whatever crust you'd like, but I've included a gluten free brown sugar shortbread crust recipe that I think pairs well! Note that if using the included crust recipe, you will have to bake it. However, feel free to use a pre-bought or no bake press in crust if you prefer.
Instructions
PREP CRUST
If you're making the included gluten free brown sugar shortbread crust, make this first.
You can use whatever crust you prefer for this recipe, including pre-bought or a no cook option. For most press-in crusts, you will have to bake the crust.
PREPARE GELATIN
Sprinkle gelatin over water in a microwave-safe dish. Allow to "bloom" and expand - if you've never done this before, it'll quickly make sense after a minute!
Set aside until ready to add to the filling.
BLEND FILLING
Add pumpkin, cream cheese, maple syrup, and chai blend to the bowl of a stand mixer. Beat until smooth.
Microwave the bloomed gelatin for 10 seconds to dissolve. Immediately pour into the pumpkin mixture with the mixer running.
Transfer the pumpkin mixture to another bowl and wipe the bowl of the stand mixer clean.
TIP: Make sure the pumpkin mixture is room temperature or close to it when adding the gelatin to prevent it from seizing up and creating lumps. Once the gelatin gets cold, it immediately firms up!
WHIP CREAM
Add the heavy cream, rest of the chai spices, and remaining maple syrup to the bowl of the stand mixer and beat until stiff peaks form.
Add about 1 cup of the whipped cream to the pumpkin mixture and stir to combine.
ASSEMBLE THE PIE
Add the pumpkin mixture to the crust, using a spatula to smooth to the edges. Top with the whipped cream.
Refrigerate for at least 1 hour before slicing and serving.
Variations and substitutions
USE ANOTHER CRUST: Feel free to use whatever crust you'd like for this no bake pie - even a store-bought one! My preference is a press-in crust like the included graham cracker crust, but a shortbread crust, gingersnap crust, or vanilla wafer crust would work well too.
USE COTTAGE CHEESE: Okay, cottage cheese is all the rage right now, and I couldn't help but experiment with using blended cottage cheese in place of cream cheese. And it does, with a slightly different flavor I honestly enjoyed! Note that this substitute ONLY works if you use gelatin. It will NOT hold together without the gelatin.
ADD CHOCOLATE: Brush your crust with a layer of melted chocolate before adding the pumpkin filling. Fold 2 tablespoons cocoa powder into the reserved whipped cream that tops the pie.
Serving suggestions
With its piled-high whipped topping, this no bake pumpkin pie doesn't need many extras.
I like topping it with a dusting of cinnamon. You could also top with shaved or chopped chocolate.
This pie makes a great alternative to the classic pumpkin pie at your Thanksgiving or Christmas table.
However, if you're looking for the classics, try my gluten free pecan pie to serve as another option!
FAQs
Honestly, no. I wouldn't recommend it. While it's edible, this pie simply won't hold its shape when sliced.
But if you're okay with what my spouse calls "goop pie," feel free to omit the gelatin.
Make sure the gelatin is completely dissolved before pouring into the filling. If it's not liquid, it won't incorporate with the filling.
On the other hand, if the pumpkin mixture is cold when the gelatin is poured in, it'll seize up without blending in, leaving little gobs of gelatin in the filling. Still edible, but not the smoothest experience.
I've included a graham cracker crust recipe, but feel free to use whatever sounds good to you!
Gingersnaps, vanilla wafers, or chocolate wafers can all work well. For the photos, I used a brown sugar shortbread crust that turned out great, too.
Just be sure to use gluten free ingredients for the crust to keep the recipe gluten free!
More gluten free dessert recipes
- Cottage Cheese Cookie Dough without Almond Flour
- Gluten Free Lemon Poppyseed Muffins
- No Bake Peanut Butter Pretzel Pie
- Gluten Free White Chocolate Peppermint Cookies
Did you try this No Bake Pumpkin Chai Pie recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
No Bake Pumpkin Chai Pie Recipe
- Prep Time: 20 minutes
- Total Time: 4 hours, 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No Bake
- Diet: Gluten Free
Description
This gluten free no bake pie is perfect for pumpkin lovers who don't want the same old pumpkin pie around the holidays. It holds its shape thanks to a little dissolved gelatin!
Ingredients
Graham Cracker Crust:
- 3 cups graham crackers (for gluten free, use gluten free graham crackers)
- ¼ cup light brown sugar
- 8 tablespoons (½ cup) unsalted butter, melted
Pumpkin Chai Pie:
- 1 ½ teaspoon ground cinnamon, plus more for garnish
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ¾ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 2 teaspoons powdered gelatin
- ¼ cup water
- 1 (8-oz) package cream cheese, softened
- 1 cup pumpkin puree
- ½ cup plus 2 tablespoons pure maple syrup, divided
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 ½ cups heavy cream, divided
- Cinnamon sticks, for garnish
Instructions
For the Crust:
- Add the graham crackers and brown sugar to the bowl of a food processor and process for about 20 seconds, until finely ground and well combined. Add butter and pulse 6 to 8 times, until mixture resembles wet sand.
- Dump the graham cracker mixture into a greased 9-inch pie plate. Press the pretzel mixture evenly into the bottom and up the sides of the plate. Transfer to the freezer and freeze for at least an hour and up to overnight before filling. (Alternatively, you can bake the crust at 350 degrees F for 8-10 minutes, then cool completely before filling.)
For the Pie:
- Stir together cinnamon, cardamom, ginger, allspice, and nutmeg in a small bowl and set aside.
- Add the cream cheese, pumpkin, ½ cup maple syrup, vanilla, salt, and 1 tablespoon cinnamon spice mixture in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 2 minutes, stopping to scrape down the sides as necessary, until light and fluffy.
- Sprinkle gelatin over ¼ cup water in a small microwave-safe bowl. Allow the gelatin to "bloom" for 1-2 minutes. Microwave the gelatin mixture for about 30 seconds to dissolve the gelatin. Turn the stand mixer to medium and immediately drizzle in the dissolved gelatin (allowing it to sit too long will cause it to harden). Next, gradually pour in ½ cup heavy cream and continue to beat for about 20 seconds, until well combined and fluffy. Transfer mixture to a large bowl.
- Wipe the mixer bowl clean (no need to fully wash). Add the remaining cinnamon spice mixture, remaining 2 tablespoons maple syrup, and remaining 2 cups heavy cream in a bowl of stand mixer. Beat, starting on low and increasing to medium-high speed, for 1 to 2 minutes, until stiff peaks form.
- Fold about 1 cup whipped cream into the pumpkin mixture using a large spatula. Transfer the pumpkin mixture to the prepared pie crust, and spread in an even layer with an offset spatula. Top with remaining whipped cream.
- Chill the pie, uncovered, until filling is cold and set, at least 4 hours and up to 24 hours. Garnish with a dusting of ground cinnamon and cinnamon sticks. Serve cold. This pie keeps well in the fridge for up to 3 days.
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