This Make-Ahead Pumpkin Pie is absolutely delicious and should be at the top of your to-do list, especially if oven space is limited. It’s no-bake and egg-free, too. All you have to do is no-bake a few of these up as early as two weeks before the feast and freeze them. When you’re ready for pie, they’ll be creamy and smooth as any freshly-baked pumpkin pie.
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Make Ahead Pumpkin Pie Recipe

This Make-Ahead Pumpkin Pie is absolutely delicious and should be at the top of your to-do list, especially if oven space is limited. It’s no-bake and egg-free, too. All you have to do is no-bake a few of these up as early as two weeks before the feast and freeze them. When you’re ready for pie, they’ll be creamy and smooth as any freshly-baked pumpkin pie.
Course Dessert
Cuisine American
Keyword pie, pumpkin
Prep Time 10 minutes
Cook Time 5 minutes
cooling 4 hours
Total Time 15 minutes
Servings 12
Calories 312kcal
Author Meggan Hill

Ingredients

For the pie:

  • 1 cup heavy cream
  • 1 tablespoon unflavored gelatin
  • 1 (15 ounce) can pumpkin (not pumpkin pie filling)
  • 3/4 cup 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 from 1 box store-bought)

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.

Nutrition

Calories: 312kcal