This pumpkin cookie pie is a no bake pumpkin pie with pumpkin cookie pieces inside. It is topped with whipped cream and more cookie pieces!

One slice of pumpkin cookie pie on a plate.

I wanted to make a no bake pumpkin pie that was more interesting. Then, I saw Tate’s pumpkin spice cookies. They are a crisp cookie so they are able to absorb the moisture from the pie batter. If you are wanting a pumpkin pie with a ton more flavor that is creamy and delicious, this is that pie! It also has a graham cracker crust.

Side view of pumpkin cookie pie.

Tips for Making the Pie

Here are my tips, so yours turns out like this recipe!

  • Tip 1: I used two boxes of Tate’s pumpkin spice cookies total, but only 1 1/2 packets for the filling. It made about 2 1/2 cups.
  • Tip 2: When folding in the whipped cream, be gentle to not knock out the air. Otherwise the pie will not set. I do a back forth motion to help blend in the pie batter.
  • Tip 3: This recipe doesn’t need the pumpkin puree to be blotted because the pie can handle the moisture.
Pumpkin batter before the whipped cream.
After adding the pumpkin, it makes a more creamy pie base.
Cookie pieces on top of the pie batter.
Fold in the whipped cream, it will then become a light pumpkin orange color.
Pie batter in a bowl.
Add in the pumpkin cookie pieces and mix it in.
Pie batter in the pan.
Spread the pie batter evenly on top of the crust. Chill overnight.

Decorating

Decorated pie on a wood board.
Top the pie with whipped cream, whipped cream dollops, and more cookie pieces.
Close up of the side of the pie.

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For more pie recipes, try my peanut butter butterfinger pie and pumpkin pie cookie bars.

Slice of pie on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of pumpkin cookie pie on a plate.
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Pumpkin Cookie Pie

Stephanie Rutherford
This is a no bake pumpkin cookie pie. There is a graham cracker crust, pumpkin no bake pie with pumpkin cookie pieces in the pie. Topped with whipped cream.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets
  • 2 TBSP Light brown sugar, packed
  • 10 TBSP Unsalted butter, melted

No Bake Pumpkin Pie

  • 1 1/2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 16 oz Cream cheese, room temperature
  • 1 cup Powdered sugar, sifted
  • 15 oz Pumpkin puree can, not pumpkin pie filling
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1 tsp Pure vanilla extract
  • 2 1/2 cups Pumpkin cookie pieces, Use 1 1/2 boxes Tate's pumpkin spice cookies

Whipped Cream

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • extra cookie pieces on top

Instructions
 

Graham Cracker Crust

  • Spray a 9-inch springform pan with baking nonstick spray. If you are removing the pie from the bottom pan, then place a parchment paper circle on the bottom. Spray again. If you aren't removing, then it doesn't need parchment paper.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
    2 1/2 cups Graham cracker crumbs, 2 TBSP Light brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust into the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
  • Place the crust into the freezer while you make the filling.

No Bake Pumpkin Pie

  • Using a mixer with a metal bowl and whisk attachment, add in the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Set aside.
    1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Using a mixer in a separate bowl, beat the cream cheese and powdered sugar on high speed for 2 minutes.
    16 oz Cream cheese, 1 cup Powdered sugar
  • Add in the pumpkin puree, cinnamon, pumpkin pie spice, and vanilla. Mix on medium until combined.
    15 oz Pumpkin puree can, 1 1/2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Pure vanilla extract
  • Add in the whipped cream to the pumpkin mixture. Use a rubber spatula to fold it in. Be gentle to not over mix the air out of the whipped cream. Do this until it is all combined.
  • Using a food processor, blend the 2 1/2 little packs (19 cookies) into small and medium pieces. Add the cookie pieces to the batter and stir them in.
    2 1/2 cups Pumpkin cookie pieces
  • Spread the batter on top of the crust, make sure it even layer. Cover and chill the pie for at least 6 hours or overnight.

Whipped Cream

  • Using a mixer with a metal bowl and whisk attachment, add in the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Separate 1 cup of whipped cream, and put the rest in a piping bag with a large french star tip.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Remove the ring around the pie. Remove the parchment paper. Use a spatula to spread any uneven edges.
  • Spread 1 cup of whipped cream on top. Pipe dollops of whipped cream. Top with extra pumpkin cookie pieces.
    extra cookie pieces on top

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 362kcal, Carbohydrates: 28g, Protein: 4g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 89mg, Sodium: 188mg, Potassium: 158mg, Fiber: 1g, Sugar: 8g, Vitamin A: 5283IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg
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