I don't know about you guys, but one of my favorite parts of Thanksgiving is cooking. Sometimes it's hard to get all the foods cooked in time. In that case, it's super handy to have this delicious, no-bake pumpkin pie recipe. You can make the pie in the morning, and have it cool in the fridge while you are making the other foods!
If you remember my Gluten-free Whipped Cream-Cheese frosting recipe, then the steps for the pumpkin pie filling are very similar.
What could make this delicious pumpkin pie filling any better? A delicious, gluten-free pretzel crust! The pretzel crust is so simple to make and requires only 3 ingredients: gluten-free pretzels, brown sugar, and butter.
I hope you guys enjoy this delicious no-bake pumpkin pie recipe!
Delicious, Easy, No-bake pumpkin pie
Ingredients:
Crust:
- 1 1/2 cup gluten-free pretzels
- 1/2 cup brown sugar
- 2 tablespoons melted butter
Filling:
-1 pint (16 FL OZ) gluten-free heavy whipping cream
-2 cups + 3 tablespoons powdered sugar
-1 package cream cheese
-1/2 teaspoon vanilla extract
- 15oz pumpkin puree
Directions:
Crust:
In a blender or food processor, blend pretzels until crumbled.
Add in brown sugar, and blend together.
Add in melted butter and blend.
In a pie pan or springform pan, press the pretzel mixture into the bottom of the pan to form the crust.
Cool the crust in the fridge.
Filling:
Whip the cream cheese, powdered sugar, and vanilla extract on high with an electric mixer. At first, it will look gritty, but it will come together to form a smooth frosting the longer you mix it.
In a separate bowl, whip together whipped cream and 3 tablespoons powdered sugar on high. Once the whipped cream is the texture of cool whip, add in 15 oz of pumpkin puree by spoonfuls.
Combine cream cheese frosting and pumpkin whip cream.
Pour the mixture into the crust, and freeze for around 45 minutes, or refrigerate for 3-4 hours.
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