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Creamy No-Bake Pumpkin Pie Icebox Pie: 5-Ingredient Easy Dessert

no-bake pumpkin pie icebox pie - featured image
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A light, airy, and creamy no-bake pumpkin pie that captures the flavor of a lost bakery favorite without the heavy crust or baking hassle. It uses chilled coconut cream and cream cheese for a rich, stable mousse texture.

Ingredients

Scale
  • 2 cans (13.5 oz each) full-fat canned coconut milk, chilled overnight
  • 1 block (8 oz) cream cheese, softened to room temperature
  • 1 can (15 oz) pure pumpkin puree
  • 1/2 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional, for crust)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until resembling wet sand.
  2. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan. Bake for 8-10 minutes until fragrant and set. Let cool completely on a wire rack.
  3. While the crust cools, scoop the thick solid cream from the chilled coconut milk cans into a large, chilled mixing bowl. Discard the watery liquid.
  4. Using an electric mixer on high speed, whip the coconut cream for 3-5 minutes until light, fluffy, and holding stiff peaks. Set aside.
  5. In a separate large bowl, beat the softened cream cheese until smooth. Add sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix on medium speed until fully combined and smooth.
  6. Gently fold the whipped coconut cream into the pumpkin mixture in two additions using a rubber spatula, folding from the bottom up to maintain airiness.
  7. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, until set.
  8. Serve chilled, optionally topped with whipped cream, toasted pecans, or a sprinkle of cinnamon.

Notes

Ensure coconut milk is full-fat and chilled overnight for the cream to separate properly. Keep the coconut cream cold while whipping to ensure it holds stiff peaks. Do not freeze the finished pie as the texture may change upon thawing. For a vegan version, use vegan cream cheese and ensure coconut milk has no additives.

Nutrition

Keywords: no-bake pumpkin pie, icebox pie, coconut cream pie, fall dessert, easy pumpkin dessert, gluten-free dessert option, vegan dessert option

Find it online: https://perkypan.com/creamy-no-bake-pumpkin-pie-icebox-pie-5-ingredient-easy-dessert/