This no-bake pumpkin pie is everything you want in a Thanksgiving dessert—creamy, rich, spiced just right, and effortless. No oven, no stress.
The secret is a buttery pretzel crust, smooth pumpkin mousse filling, and a drizzle of silky homemade caramel sauce that ties it all together.
Unlike baked pies, this version sets in the fridge, giving you a light, mousse-like texture that’s just as indulgent but far easier to pull off.
Plus, it can be made ahead. This recipe is a true lifesaver when the oven’s already full of turkey and sides.
Tips for Cooking and Prepping
Let’s go through each layer since this pie is all about texture and balance.
The Pretzel Crust
I like to use crushed salted pretzels instead of the usual graham crackers. The salty crunch balances the sweetness of the pumpkin and caramel perfectly.
Mix the crumbs with melted butter and a bit of brown sugar, then press them firmly into your pie dish.
Here’s the trick: chill it before adding the filling. This helps the butter set and keeps your crust crisp.
The Pumpkin Mousse Filling
To get that airy texture, I fold whipped cream into the pumpkin mixture. Use canned pumpkin puree, not pumpkin pie filling. In this recipe, you want to control the spice and sweetness. I usually add cinnamon, ginger, and nutmeg for that warm, classic flavor.
Don’t rush the chilling process. Let the pie set for at least four hours (overnight is better) for a firm, sliceable texture.
The Whipped Cream
Whip your cream just until soft peaks form. Over-whipping can make it grainy. You can stabilize it with a bit of powdered sugar or cornstarch if you’re making the pie in advance.
The Caramel Sauce
Caramel can be intimidating, but here’s my foolproof method: cook sugar and water until it turns amber, then whisk in butter and cream slowly. Add a pinch of salt for balance.
You can drizzle it right before serving or keep it on the side so guests can add as much as they want.
Best Pie Crust to Use
A pretzel crust gives this pie a beautiful sweet-salty balance, but if you prefer something more traditional, graham cracker or Biscoff cookie crusts work too.
If you’re gluten-free, crushed gluten-free cookies or oats make great alternatives. Just make sure to mix them with enough butter to bind everything together.
For extra crunch and texture, you can also sprinkle chia or sesame seeds along the side of the pie crust.
What to Serve It With
This no-bake pumpkin pie shines on its own, but a little extra whipped cream on top makes it look bakery-worthy. A drizzle of caramel and a sprinkle of crushed pretzels add texture and a bit of crunch.
For drinks, pair it with spiced chai or a glass of cold milk. It complements the warm pumpkin spice flavors beautifully.
Personally, I like my pumpkin pie with a glass of iced americano. The sweetness and depth of the pie complements well with the roundedness of the coffee.
Recipe Variations and Substitutes
If you’re dairy-free, replace heavy cream with coconut cream and butter with coconut oil for the crust. It gives the pie a subtle tropical note.
For a lighter version, use Greek yogurt in the filling instead of whipped cream; it adds tang and creaminess.
If you want extra flair, stir a spoonful of bourbon or rum into your caramel sauce. It deepens the flavor and makes the pie feel extra festive.
Storage and Make-Ahead Tips
This pie is a make-ahead dream. Assemble it the day before Thanksgiving, keep it covered in the fridge, and it’ll be perfect by dessert time.
Leftovers store beautifully for up to 4 days refrigerated. Keep it chilled so the filling holds its shape.
You can also freeze the pie (without whipped cream or caramel) for up to two months. Thaw overnight in the fridge before serving.
Avoid freezing once the caramel or whipped cream is added. Those are best fresh.
Frequently Asked Questions
Can I freeze no-bake pumpkin pie?
Yes, you can! Freeze the pie before adding whipped cream or caramel. Wrap tightly and thaw overnight in the fridge when ready to serve.
Can I make this without pretzels?
Absolutely. You can use graham crackers, digestive biscuits, or even crushed Biscoff cookies instead of pretzels.
Can I make this no-bake pumpkin pie vegan?
Yes. Use coconut cream in the filling and vegan butter or coconut oil for the crust. For caramel, use coconut milk instead of cream.
How long does it take to set?
It usually takes at least 4 hours in the refrigerator. Overnight gives the best results for a clean slice.
Can I use store-bought caramel sauce?
Definitely. If you’re short on time, a good-quality store-bought caramel works perfectly fine. Warm it slightly before drizzling for the best texture.
No-Bake Pumpkin Pie with Caramel Sauce Recipe
Image credit: @simplenseasonal
Ingredients
For the Pretzel Crust
- 1 ½ cups crushed salted pretzels
- ½ cup melted butter
- ¼ cup brown sugar
For the Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 cup heavy cream (whipped to soft peaks)
- 8 oz cream cheese, softened
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Caramel Sauce
- ½ cup sugar
- 2 tablespoons butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Make the crust. Combine crushed pretzels, melted butter, and brown sugar in a bowl. Press the mixture into a pie dish and chill for 30 minutes.
- Make the filling. Beat cream cheese, pumpkin puree, sugar, and spices until smooth. Gently fold in the whipped cream. Spoon over the crust and smooth the top.
- Chill. Refrigerate for at least 4 hours or overnight until set.
- Make the caramel. Heat sugar in a saucepan over medium heat until melted and amber-colored. Stir in butter and cream slowly until smooth. Add a pinch of salt.
- Whip the cream. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble and serve. Top the pie with whipped cream, drizzle with caramel, and add crushed pretzels for garnish.
Featured image credit: @sweettemptationsbykyla
