When I was a kid, autumn meant one thing—pumpkins everywhere.
My grandma used to make the creamiest pumpkin pies, but she baked them in this old rickety oven that felt like a gamble every time. Fast forward, I’ve found my own twist—no oven required.
This no-bake orange pumpkin pie keeps all the nostalgia but adds a zesty citrus kick that makes it fresh, light, and incredibly easy to whip up. Plus, it’s gluten-free and packed with real ingredients you can snag at any farmers’ market or local store.
Variations
- Nut-Free: Use gluten-free oat flour instead of graham crackers for the crust.
- Low Sugar: Swap powdered sugar with monk fruit sweetener.
- Spicy Twist: Add a pinch of cayenne for subtle heat.
Serving Suggestions
Top the pie with a dollop of whipped cream and a sprinkle of orange zest. Serve with warm apple cider or a hot cup of spiced tea. Trust me, it’s the perfect end to a cozy dinner.
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No-Bake Orange Pumpkin Pie
- Total Time: 20 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A creamy, gluten-free no-bake pumpkin pie with a zesty orange twist. Perfect for fall gatherings or anytime you want a fresh spin on a classic.
Ingredients
Crust:
- 1 ½ cups gluten-free graham crackers, crushed
- 6 tbsp unsalted butter, melted (or coconut oil for dairy-free)
- 1 tbsp honey or maple syrup
Filling:
- 1 cup fresh pumpkin puree (not canned; roast and puree your own if you can)
- 1 cup fresh-squeezed orange juice
- Zest of 1 orange
- 1 cup heavy whipping cream (or coconut cream for vegan)
- ½ cup cream cheese (or dairy-free alternative)
- ½ cup powdered sugar or coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 tsp unflavored gelatin (or agar-agar for vegan)
Instructions
- Make the Crust
Mix the crushed graham crackers with melted butter and honey until it feels like wet sand. Press this mixture into a 9-inch pie pan, making sure it’s even. Pop it into the fridge to firm up while you prepare the filling. - Prep the Gelatin
Sprinkle the gelatin over 3 tbsp of cold water and let it bloom for 5 minutes. Heat it gently until dissolved. (For agar-agar, follow package instructions.) - Whip the Cream
Whip your cream (or coconut cream) to soft peaks and set aside. - Blend the Filling
In a mixing bowl, combine pumpkin puree, orange juice, zest, cream cheese, sugar, and spices. Mix until smooth. Stir in the dissolved gelatin. - Fold and Assemble
Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Pour it over the chilled crust. Smooth the top with a spatula. - Chill and Set
Let the pie set in the fridge for at least 4 hours or overnight for best results.
Notes
Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 25g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
