No-Bake Pumpkin Pie
This No Bake Pumpkin Pie with a Biscoff Crust can be made in a few simple steps and the night before the holidays!
Pumpkin Pie and Cookie Butter make the Perfect Combo
Pumpkin Pie is one of the most beloved holiday desserts during the fall. But with a biscoff crust? Seriously unmatched. With the flavors of falls blending in with a hint of the Christmas season to come, this No Bake Pumpkin Pie is top tier. You can’t go wrong with a crispy crust and a velvety smooth filling loaded with cinnamon, spice, and something incredibly nice. It’s not too sweet yet it has a beautifully delicate richness that will continued to be craved long after the festive season is over.
Ingredients You Will Need:
- Biscoff Cookies
- Butter
- Pumpkin Pie Spice
- Evaporated Milk
- Condensed Milk
- Pumpkin Pie Puree
- Vanilla Extract
- Cheesecake Jell-O Pudding Mix
- Cool Whip
Can I Substitute For Vanilla Pudding?
Absolutely. Vanilla pudding will make a great substitute for this No Bake Pumpkin Pie. Although the cheesecake pudding mix gives a slightly tangier flavor, the vanilla will have a more subtle taste. It won’t change the texture of the filling. Homemade whipped cream or any whipped topping can also be replaced for the cool whip if preferred.
Can the Evaporated Milk be Replaced?
If needed, yes. The evaporated milk for the No Bake Pumpkin Pie can be replace for a milk of your choice. Although, I recommend keeping the condensed milk as one of the ingredients for the recipe.
I Don’t Have Pumpkin Spice Seasoning
Don’t worry. This recipe can still be made without store-bought seasoning. If you don’t have any on hand, simply make a batch of your own using spices you already have. Simply combine 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon ground cloves. You may not need it all for the recipe, but it can be stored in the pantry for up to 6 months.
Interested in other Holiday Dessert recipes? Here are a few favorites:
- Brown Butter Apple Galette
- White Chocolate Macadamia Nut Cookies
- Brown Butter Chocolate Chip Cookies
- Cookie Butter Chocolate Chip Cookies
- Chocolate Whiskey Cake
Cooking Tips:
- Homemade whipped cream or canned whipped cream also works as a great substitute.
- Make sure for the filling, you are using pumpkin pie puree, not pumpkin pie filling
- I recommend to add the Jell-O mix into the liquids when whisking, not vice versa. Add the liquids over the pudding mix may cause clumps and an uneven texture.
To Store: Seal any leftovers with saran wrap or foil and refrigerate for up to 5 days.
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No-Bake Pumpkin Pie with Biscoff Crust
Equipment
- 1 9-9.5 inch pie pan
- 1 Whisk
- 2 mixing bowls
- 1 spatula
Ingredients
- 1 (8.8 oz) package Biscoff cookies
- 6 Tbl. unsalted butter, melted
- 1/2 tsp. pumpkin pie spice
- 1 pinch kosher or sea salt
Filling:
- 1 (12 oz.) canned evaporated milk
- 1./2 cup condensed milk
- 1/2 cup pumpkin pie puree
- 1 tsp. vanilla extract
- 1 (1 oz.) package Cheesecake Jell-O pudding mix (Vanilla can also be used)
- 1 tsp. pumpkin pie spice
- 1 pinch kosher or sea salt.
- 1 (8 oz.) tub Cool Whip
Instructions
For the Crust:
- Preheat the oven to 350℉.
- In a bag or blender, crush the cookies until pulverized and has turned into a powder. Transfer to a bowl and add in the melted butter, pumpkin spice, and salt. Mix until well combined. The mixture will appear wet.
- Pour the mixture into a pie dish and carefully press down until the crust evenly layers around the dish.
- Bake for 10 minutes. Remove from the oven and allow to cool for 10-15 minutes.
For the Filling:
- In a large mixing bowl, whisk the evaporated milk, condensed milk, pumpkin puree, vanilla extract, salt, and pumpkin spice until well incorporated.
- Add in the pudding mix and whisk for 1-2 minutes, or until the mixture is smooth and there are no lumps.
- Reserve 1 cup of cool whip and set aside for later. Add the remaining tub of cool whip into the bowl and fold it into the mixture until combined.
- Pour the mixture into the pie dish over the crust in an even layer.
- Refrigerate for 3-4 hours or overnight. There is no need to cover.
- Serve with the reserved cool whip.
Notes
About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
