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No bake roasted pumpkin and white chocolate pie

Roasted pumpkin and white chocolate no bake pie is so incredibly easy and super good. I made this for my little Sophia who absolutely loves pumpkin pie and I absolutely love Sophia. Recipe adapted from @real_simple and I topped it with a Mountain of fluffy whipped cream and a pepita brittle. Welcome to the family no bake pumpkin pie we (my oven included) love you. This is an incredible recipe to know as it saves you time and oven space during Thanksgiving.


  • Nonstick cooking spray, for pie plate

  • 8 ounces graham crackers (15-18 sheets)

  • Pinch of salt

  • 10 tablespoons (1¼ sticks) unsalted butter, melted

  • 10 ounces white chocolate melted (1½ cups)

  • 2 cups of freshly roasted pumpkin purée (recipe below) or 1 15-ounce can pumpkin puree. Since it’s a no bake recipe you want to start with the best tasting pumpkin purée. so freshly roasted pumpkin adds a whole new depth of flavor to the pie.

  • 8 ounces cream cheese, at room temperature

  • 1 tsp pure vanilla extract

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • 1/2 tsp nutmeg

  • Whipped cream (recipe below)

  • Pepita brittle (recipe below)


Coat a 9-inch pie plate with cooking spray.

Pulse crackers and a pinch of salt in a food processor until finely ground (about 2 cups). Add melted butter and pulse to combine (mixture should hold together when squeezed between your fingers).

press crumbs firmly into bottom and up the sides of a pie plate. Freeze until set, about 15 minutes.

Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in the pumpkin puree.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, nutmeg, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.

Crust should be semi frozen and holds it shape by now. Pour filling into the pie crust and smooth the top. Refrigerate until set, 4 hours up to overnight.

Serve topped with whipped cream and a Pepita brittle.

How to make a fresh pumpkin purée:

  1. Cut the pumpkin in half, length wise along a seam.

  2. Take out the seeds

  3. Place the pumpkins on baking sheets and cook them at 350 degrees for about 50-60 minutes skin should be so tender and the skin will start to separate.

  4. Peel the skin off of your pumpkins, this should be easy to do when they are still warm. Or scoop out the pumpkin mixture with a spoon.

  5. Add the pumpkin to your blender

  6. Purée until completely smooth

  7. You can freeze your pumpkin purée for a later use.

Whipped cream:


  • 1 cup chilled heavy whipping cream

  • 3-4 tablespoons powdered sugar

  • 1/2 teaspoon pure vanilla extract


  1. Everything needs to be super cold so chill your bowl if you can.

  2. Place the cream, powdered sugar and vanilla in the mixer with a whisk attachment. a hand mixer will work just fine too.

  3. Beat on medium-high speed until it’s thick and soft peaks form about 3-5 minutes. Make sure you scrape down the sides of the bowl. Refrigerate until ready to use.

Pepita brittle


  • 3/4 cup sugar

  • 2 cups pumpkin seeds (pepitas)

You can also add some flavorings to the seeds like cinnamon, nutmeg) I just left it plain


  1. Line a cookie sheet with parchment paper

  2. Add sugar to a dry skillet. Stir occasionally with wooden spoon. Do not add water. You need to watch this carefully as the sugar will go from nothing to burnt in no time.

  3. The sugar will begin melt and look sticky.

  4. When sugar is completely melted and has reached a medium amber color, add the seeds and stir to coat evenly

  5. Immediately pour the mixture into a thin layer on the parchment paper. Spread in one layer With a spatula gently so you don’t break the seeds.

  6. Let cool completely and break into pieces. You can Store this is a glass jar. I warn you melted sugar with nuts is completely addicting.

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