No Bake Pumpkin Pie




Pumpkin Pie Filling

  • 15oz pumpkin puree
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 2 tbsp heavy cream
  • 4 oz (½ package) cream cheese
  • ½ C sugar
  • 1.5 C heavy cream
  • 1 tbl vanilla extract
Granola Topping
  • whipped cream
  • caramel sauce


  • Pour pumpkin puree into a bowl and add brown sugar, heavy cream and spices, mix well.  Set pumpkin pie filling in the refrigerator to firm, about 15 minutes.
  • While the pumpkin pie filling sets, make your mousse. Beat cream cheese and ¼ C of sugar in a bowl until creamy.  Mix heavy cream, remaining sugar and vanilla in a bowl until peaks form.  Combine mixtures until well blended.
  • Take your single serve mason jars or cups and begin adding alternating layers of gluten free granola, pumpkin pie filling and mousse.
  • Top each serving with whipped cream, caramel sauce and a dash of pumpkin pie spice.
  • Enjoy immediately!


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