No-Bake Pumpkin Cheesecake: A Unexpected Shortcut for Fall

Why I Made This

I’ve spent years fussing over crusts, waiting for hot ovens and cooling times. Yet last week, I spilled pumpkin filling all over my kitchen and thought, “This could be a shortcut.” Turns out, it’s better. No bake, no fuss, just a smooth, slightly tangy cream that tastes like pumpkin pie but with half the guilt.

Apparently, this is the season for rushing. Holiday parties are creeping up, and I am not about to spend my Saturday in the kitchen fighting with graham crackers and gelatin. The smell of cinnamon, ginger, and nutmeg wafting when you whip this up—no oven needed—makes it feel like fall on a plate. Honestly, it’s kind of a small rebellion. Sometimes, you just need a dessert that slides right into your week and leaves enough room for wine and truly bad TV.

No-Bake Pumpkin Pie Cream

This dessert combines a smooth, creamy pumpkin filling with warm spices, blended until silky. Made without baking, it features a velvety texture and a slightly tangy flavor reminiscent of pumpkin pie, served chilled. The mixture is whipped until fluffy and garnished for a simple, seasonal presentation.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup canned pumpkin puree unsweetened
• 1/2 cup heavy cream chilled
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 pinch salt

Equipment

• Mixing bowls
• Electric hand or stand mixer
• Spatula
• Measuring cups and spoons
• Serving glasses or bowls

Method

 

1. Chill the heavy cream in the refrigerator for at least 15 minutes. Once cold, pour into a mixing bowl.
2. Using an electric mixer, beat the heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. Set aside.
3. In a separate large bowl, combine canned pumpkin puree, maple syrup, ground cinnamon, ginger, nutmeg, cloves, and salt. Use a spatula to mix until fully blended and aromatic, about 1-2 minutes.
4. Gently fold the whipped cream into the pumpkin mixture using a spatula, incorporating it carefully until the mixture is smooth and fluffy, with no streaks remaining.
5. Spoon or pipe the pumpkin cream into serving glasses or bowls. Smooth the tops with a spatula for an even presentation. Chill in the refrigerator for at least 10 minutes to set slightly.
6. Garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired before serving. Serve chilled as a no-bake seasonal dessert.

Notes

For a firmer set, refrigerate longer. Can be topped with crushed gingersnap cookies for added texture.

This might not win any baking contests, but if I had to choose between hours of oven time or a bowl of this stuff? Yeah. I think I already know what I’ll pick when the craving hits again.