Easy No Bake Pumpkin Pie with Almond Flour Crust

No Bake Pumpkin Pie is an easy and delicious way to enjoy the flavors of fall without turning on the oven. Made with a buttery almond flour crust, creamy pumpkin filling, low-fat cream cheese, and a blend of stevia and monk fruit sweetener, this recipe is a delicious addition to your Thanksgiving table. Prepare it ahead of time and refrigerate until you’re ready to serve!

No Bake Pumpkin Pie Ingredients

For the Almond Flour Crust

• 1 ½ cups almond flour
• ¼ cup granulated stevia baking sweetener (1:1 sugar replacement)
• 1 teaspoon ground cinnamon
• 6 tablespoons butter, melted

For the Pumpkin Filling

• 8 ounces low-fat cream cheese, softened to room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 tablespoons pumpkin pie spice
• ½ cup powdered monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 ½ cups heavy whipping cream

How to Make No Bake Pumpkin Pie

How to Make the Almond Flour Crust

1. Combine the dry ingredients: In a 9-inch pie plate, stir together the almond flour, granulated stevia, and cinnamon until evenly combined.
2. Add the butter: Pour the melted butter over the almond flour mixture and stir until all ingredients are well incorporated.
3. Form the crust: Press the mixture firmly into the bottom and sides of the pie plate to create an even crust.
4. Chill: Place the crust in the freezer while preparing the pumpkin filling.

How to Make the Pumpkin Pie Filling

1. Mix the pumpkin filling: In a large mixing bowl, beat together the softened low-fat cream cheese, pumpkin puree, powdered monk fruit sweetener, pumpkin pie spice, and vanilla extract until smooth and creamy.
2. Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form.
3. Combine the mixtures: Gently fold the whipped cream into the pumpkin mixture until fully incorporated and no streaks remain.
4. Fill the crust: Remove the almond flour crust from the freezer. Carefully spread the pumpkin filling evenly over the crust.
5. Refrigerate: Cover and refrigerate for at least 4 hours, or until the filling is firm and set.
6. Serve: Slice and serve chilled. Add a sprinkle of cinnamon or a dollop of whipped cream before serving if desired.

Enjoy!

This creamy no-bake pumpkin pie is a simple way to enjoy a classic fall dessert with a few ingredient swaps. It’s perfect for Thanksgiving gatherings, holiday dinners, or whenever you’re craving pumpkin!