No-Bake Grain-Free Pumpkin Pie with Almond Flour Crust

1 Reviews
Published Oct 15, 2026 ∙ Kristina Stosek

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This no-bake grain-free and egg-free pumpkin pie has a rich, extra creamy filling with the smooth texture of light pumpkin cheesecake and the warm, familiar of pumpkin pie. The almond flour crust adds a buttery, lightly nutty base, while the whipped cream swirled throughout the filling gives each slice a soft, creamy finish.

No-Bake Grain-Free Pumpkin Pie with Almond Flour Crust

It’s a delicious alternative to traditional pumpkin pie, especially when you want a chilled dessert without eggs, gluten, or time in the oven.

Why You’ll Love This No-Bake Egg-Free Pumpkin Pie

  • No baking required: A chilled dessert that frees up oven space during the holidays.

  • Creamy cheesecake-style filling: Cream cheese and pumpkin create a smooth, rich texture with classic pumpkin spice flavor.

  • Gluten-free and egg-free: A great alternative to traditional pumpkin pie for anyone avoiding gluten and eggs.

  • Almond flour crust: A buttery, lightly nutty crust that complements the creamy filling and makes it grain-free.

Make-ahead friendly: The pie can be prepared the day before serving, allowing plenty of time to chill and set.

For more holiday desserts you may also enjoy Gluten-Free Apple Pumpkin Crisp Pie, or my best Gluten-Free Dutch Apple Quick Bread, or Gluten-Free Vegan Apple Streusel Cake.

 Key Ingredients and Swaps

Blanched almond flour: Creates the tender, nutty crust without starches and other grains. Use finely ground blanched almond flour for the best texture. Press it firmly into the pie dish so the crust holds together when sliced.

no bake almond flour crust firmly pressed into a glass pie dish

Cream cheese: The foundation of the filling, giving the pie its creamy, cheesecake-like texture. Let it soften to room temperature before mixing to prevent lumps.

whipped cream cheese with sugar into a lump free creamy texture

Pure pumpkin puree: Adds pumpkin flavor, moisture, and fall color. Use pure pumpkin puree, not canned pumpkin pie filling, which already contains sweeteners, spices, and starches.

smooth pumpkin filling on a whisk showing the thick creamy texture

Coconut sugar or granulated sugar: Either works in the filling. Coconut sugar will give it a slightly deeper, more caramel-like flavor, while granulated sugar keeps the pumpkin flavor more traditional.

Cold whipping cream: Whipped with powdered sugar, it creates the soft cream swirls throughout the filling. Start with very cold cream for the best volume.

whipped cream with powdered sugar into soft peaks

Powdered sugar: Typically powdered sugar contains a small amount of cornstarch, which helps stabilize whipped cream by absorbing some moisture. This can help the cream hold its structure and maintain a smoother texture during freezing and thawing.

dollops of whipped cream on top of pumpkin layer before swirling into the pie

Other ingredients: Sour cream adds a slight tang, vanilla rounds out the flavor, and cinnamon, ginger, and nutmeg provide the familiar pumpkin pie spice. You can replace the individual spices with 2½ teaspoons of gluten-free pumpkin pie spice.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips for the Best No-Bake Grain-Free Pumpkin Pie

overhead view of No-Bake Gluten-Free Pumpkin Pie with whipped cream swirls and Almond Flour Crust

  • Make the cream cheese completely smooth. Beat it with the sugar before adding the remaining filling ingredients. Any lumps at this stage will remain in the finished pie.

  • Give the pie enough chilling time. Six hours is the minimum, but overnight chilling is best for a firmer filling and cleaner slices.
  • Use a warm knife for neat slices. Dip a sharp knife in hot water, wipe it dry, and slice. Clean and rewarm the knife between cuts. If needed, place the pie in the freezer for 15 minutes before slicing

Serving Ideas

Serve this chilled grain-free pumpkin pie as a Thanksgiving dessert or as an alternative to traditional baked pumpkin pie. It pairs well with:

  • A light dusting of cinnamon or nutmeg just before serving.

  • A small bowl of fresh berries

  • Serve frozen, it tastes like the creamiest pumpkin ice cream. Take the pie out of the freezer 15 minutes before serving for easier cutting.

For bite-sized portions, press the crust mixture into muffin cups lined with parchment paper, add the pumpkin filling, and chill until set. Skip the whipped cream swirl for these smaller portions, or add a small dollop just before serving.

You may also enjoy Grain-Free Pumpkin Pie Bars, or my easy One-Bowl Gluten-Free Vanilla Pumpkin Pie.

Storing and Freezing No Bake Pumpkin Pie

Refrigerating: Store leftover pie covered in the refrigerator for up to 5 days.

a slice of frozen No-Bake Gluten-Free Pumpkin Pie with Almond Flour Crust on a fork

Freezing: Let the pie chill in the refrigerator for about 12 hours before freezing. Place it in the freezer without covering for 30 minutes, then wrap it well and freeze for up to 2 months. Serve frozen or thaw overnight in the refrigerator before serving. The picture above shows a frozen slice.

11. Frequently Asked Questions

Can I make this pumpkin pie the day before Thanksgiving?

Yes. This is an excellent make-ahead dessert. Preparing it the day before gives the filling enough time to set and makes holiday preparation easier.

Can I use a springform pan instead of a pie dish?

Yes! You can make this pumpkin pie in a 9-inch springform pan. Press the almond flour crust firmly into the bottom of the pan, then add the pumpkin filling and whipped cream swirl as directed. The removable sides make it easy to release the pie and serve neat slices.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating and a quick review below,  it helps other gluten-free cooks find recipes they can trust. For more, join me on Pinterest, Facebook, and Instagram.

No-Bake Grain-Free Pumpkin Pie with Almond Flour Crust

1 review
Published Oct 15, 2026 · Kristina Stosek
Prep Time:
20 min
Serves:
8

Ingredients

Almond Flour Crust
1¾ cups (168 g) blanched almond flour
¼ cup (55 g) brown sugar
⅓ cup unsalted butter, melted
⅛ tsp GF ground cinnamon
Pinch of sea salt
Pumpkin Filling
Two 8-ounce packages cream cheese, softened
1 cup fine coconut sugar or granulated sugar
½ cup sour cream
1 cup pure pumpkin puree
1 tsp pure vanilla extract
1½ tsp GF ground cinnamon
½ tsp GF ground ginger, or 2 tsp freshly grated ginger
½ tsp GF ground nutmeg
Optional substitute: 2½ teaspoons gluten-free pumpkin pie spice
½ cup very cold whipping cream
2 Tbsp GF powdered sugar

Instructions

  1. Prepare the crust: Combine the almond flour, brown sugar, melted butter, cinnamon, and salt. Press firmly into the bottom of a 9.5-inch pie dish. Place in the freezer while preparing the filling.
  2. Mix the pumpkin filling: Beat the softened cream cheese and sugar until completely smooth, scraping down the bowl as needed. Beat in the sour cream, pumpkin puree, vanilla, and spices until creamy and lump-free. Refrigerate briefly while preparing the whipped cream
  3. Whip the cream: Beat the cold whipping cream with the powdered sugar until stiff peaks form.
  4. Assemble the pie: Spread the pumpkin filling evenly into the chilled crust. Spoon the whipped cream over the top and gently swirl it through the filling with a knife.
  5. Chill until set: Cover and refrigerate for at least 8 hours, preferably overnight, before slicing. I recommend placing the pie in the freezer for about 20 minutes before serving, it will make it easier to slice.

Nutrition Info

  • Per serving: Calories: 590 | Protein: 10 g | Carbohydrates: 36 g | Fat: 47 g | Saturated Fat: 19 g | Sugar: 25 g | Fiber: 4 g | Sodium: 280 mg Note: Nutrition information is automatically calculated and is an estimate. Values may vary depending on the ingredients, brands, and serving size.

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