This no bake, Make Ahead Pumpkin Pie can be made up to 2 weeks in advance and frozen. You’ll love the maple-cinnamon topping, too!

Make ahead pumpkin pie topped with whipped cream.

Once you assemble the pie, it freezes beautifully for future desserts. But you can also make it the day you need it. And as long as you’re working with a pre-baked crust, it doesn’t take up any prime real estate in the oven.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Make Ahead Pumpkin Pie Recipe

Recipe ingredients

Labeled make ahead pumpkin pie ingredients.

Ingredient notes

  • Gelatin: This helps the pie set up without the need for the usual custard mixture which is not freezer-friendly.
  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.

Step-by-step instructions

To make the topping

  1. In a microwave-safe bowl, whisk cream and gelatin until all the gelatin is wet and the mixture looks slightly lumpy. Let mixture sit until it looks like loose cottage cheese, about 5 minutes.
Gelatin softening in a bowl of water.
  1. Microwave gelatin mixture until the gelatin has melted, about 1 minute, whisking after 30 seconds. Whisk until smooth and syrupy and no lumps remain. (If you still see lumps, trying microwaving for 30-second increments.) 
Gelatin softening in a bowl of water.
  1. In a large microwave-safe bowl, whisk together pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg until combined. Microwave until heated to 110 degrees, about 2 minutes, stirring after 1 minute. 
Pumpkin pie ingredients in a bowl.
  1. Immediately whisk in gelatin mixture until combined. Pour filling into baked crust. Gently shake pie filling so it spreads to the edges of the crust. Cool 10 minutes.
Pouring pumpkin pie filling in to a pie crust.
  1. Spray a sheet of plastic wrap with nonstick spray and gently press on top of the filling. Refrigerate for at least 4 hours. Or, wrap in aluminum foil and freeze for up to 2 weeks (To serve, completely unwrap pie and thaw at room temperature for 5 hours). 

To make the topping

  1. Using a standing mixer fit with the whisk attachment, or with an electric hand mixer, whip heavy cream, maple syrup, cinnamon, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
A mixing bowl with whipped cream in it.
  1. Topping can be refrigerated for up to 24 hours. Spread topping evenly over pie before serving.
Make ahead pumpkin pie topped with whipped cream.

Recipe tips and variations

  • Yield: This recipe makes 1 pie with 8 slices (or more or less, depending on how you slice it).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Freeze for up to two weeks. The day you need it, take it out and let it thaw on the counter. In about five hours or less, it will be room temperature and ready to eat.
  • Whipped cream: This recipe has its own version of a maple-cinnamon whipped cream topping, but you can make regular whipped cream if you prefer that.
A slice of pumpkin pie with whipped cream on a plate.

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More make-ahead recipes

Make ahead pumpkin pie topped with whipped cream.

Make Ahead Pumpkin Pie

This no bake, Make Ahead Pumpkin Pie can be made up to 2 weeks in advance and frozen. You'll love the maple-cinnamon topping, too!
5 from 5 votes
Prep Time 10 mins
Cook Time 5 mins
cooling 4 hrs
Total Time 15 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 451

Ingredients 

For the pie:

  • 1 cup heavy cream
  • 1 tablespoon unflavored gelatin (see note 1)
  • 1 (15 ounce) can pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 9-inch pie crust fully baked and completely cool (homemade or store-bought, see note 2)

For the topping:

  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon Salt

Instructions 

To make the pie:

  • In a microwave-safe bowl, whisk cream and gelatin until all the gelatin is wet and the mixture looks slightly lumpy. Let mixture sit until it looks like loose cottage cheese, about 5 minutes.
  • Microwave gelatin mixture until the gelatin has melted, about 1 minute, whisking after 30 seconds. Whisk until smooth and syrupy and no lumps remain. (If you still see lumps, trying microwaving for 30-second increments.) 
  • In a large microwave-safe bowl, whisk together pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg until combined. Microwave until heated to 110 degrees, about 2 minutes, stirring after 1 minute. 
  • Immediately whisk in gelatin mixture until combined. Pour filling into crust. Gently shake pie filling so it spreads to the edges of the crust. Cool 10 minutes.
  • Spray a sheet of plastic wrap with nonstick spray and gently press on top of the filling. Refrigerate for at least 4 hours. Or, wrap in aluminum foil and freeze for up to 2 weeks (To serve, completely unwrap pie and thaw at room temperature for 5 hours). 

To make the topping:

  • Using a standing mixer fit with the whisk attachment, or with an electric hand mixer, whip heavy cream, maple syrup, cinnamon, and salt on medium-low speed until foamy, about 1 minute. 
  • Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. Topping can be refrigerated for up to 24 hours. Spread topping evenly over pie before serving.

Notes

  1. Gelatin: This helps the pie set up without the need for the usual custard mixture which is not freezer-friendly.
  2. Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  3. Yield: This recipe makes 1 pie with 8 slices (or more or less, depending on how you slice it).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Freezer: Freeze for up to two weeks. The day you need it, take it out and let it thaw on the counter. In about five hours or less, it will be room temperature and ready to eat.
  6. Whipped cream: This recipe has its own version of a maple-cinnamon whipped cream topping, but you can make regular whipped cream if you prefer that.

Nutrition

Serving: 1sliceCalories: 451kcalCarbohydrates: 47gProtein: 4gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 456mgPotassium: 121mgFiber: 1gSugar: 31gVitamin A: 895IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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Meggan Hill

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Comments

  1. I found this recipe when Google-ing, “Can you freeze a baked pumpkin pie?” I wasn’t sure whether I can actually freeze a pumpkin pie I’ve baked ahead of time, so I was really excited when I read the first part of this recipe. It made it sound like freezing a baked pumpkin pie is a piece of cake! (…sorry, bad analogy!) But it wasn’t until I read down in to the tiny print of the recipe that I noticed that it is a no-bake pie. It’s a really interesting idea, having a no-bake pumpkin pie, especially because, as you say, oven space is prime real estate on a day like Thanksgiving. But I am really wanting to make a baked pie. It really would have helped me if the words “No-Bake” instead of “Make Ahead” were in the title of the recipe. And it may be a bit confusing for others who are looking for information on making a baked pie ahead of time. Ultimately, though, people may just pass by this recipe not realizing that there is such a thing as a no-bake pumpkin pie and/or that “Make Ahead” here means “No-Bake”. Just a suggestion. I’ve bookmarked this recipe, though, so I can try it out sometime. After all, who can pass up a pumpkin pie that’s sweetened with maple syrup (Yumm!) and which you can make year round cos it won’t heat up your house! Hope you have a wonderful holiday season, Ms. Hill! :o)5 stars

    1. Hi Sarah, that is a really great idea! I never thought of it, but it makes perfect sense when you point it out. I definitely want to give people what they want, so by describing it accurately I have a better chance of reaching people who want a no-bake pie, as you pointed out. Thank you again for this great idea! And please, call me Meggan. :) Happy holidays to you! -Meggan