No-Bake Pumpkin Spice Cookie Butter Pie

Who said no-bake desserts were only for the summer? This pumpkin spice cookie butter pie will change your world and is also the perfect dessert to serve at Thanksgiving.

Are you guys freaking out yet? Thanksgiving is less than 1 week away! Even though I have my menu planned out, I started to panic because I haven’t done any prep yet. I am still eating leftovers from Friendsgiving for Pete’s sake! This might be why you shouldn’t host both Friendsgiving and Thanksgiving. Overachiever or insane? You decide.

There’s also the fact that it was in the 60-70 degree range earlier this week and therefore was not putting me in the Thanksgiving spirit. Heck I played tennis on Tuesday (it had been far too long and my sucky serve was proof) and got ice cream after dinner. ‘Twas glorious. However all good things must come to an end, at least when it comes to the weather, and sure enough a cold front busted down the doors last night with below freezing temps.

So back to business. Planning your Thanksgiving menu usually involves some juggling, trying to figure out what you can fit into your oven and what you can cook elsewhere (stove top, slow cooker, etc.). And anything that can be done in advance, especially the day before, is most helpful to reduce stress. With that in mind, I am here to tell you that no-bake desserts are not just for the summer time when you dread the idea of enduring an epic battle between the A/C and the oven.

I present to you a no-bake pumpkin pie that structurally resembles your favorite peanut butter pie except with a spiced cookie crust and pumpkin spiced cookie butter filling. And some toasted pepitas on top to look all fancy and stuff cause you know, you gotta impress your dinner guests.

P.S. If you haven’t already, be sure to stop by and help me celebrate my 5th blogiversary! I have some party favors for you too. CLICK HERE.

One year ago: Roasted Poultry Stock

Two years ago: Thanksgiving Recipe Roundup (2013)

Three years ago: Peanut Butter Marshmallows

Five years ago: Buckeye Candies

NO-BAKE PUMPKIN SPICE COOKIE BUTTER PIE

Serves 8

Ingredients:

CRUST

1 (8.87 oz.) sleeve of Biscoff or speculoos cookies, finely crushed

4 Tbsp unsalted butter, melted

FILLING

1 cup Trader Joe’s Pumpkin Pie Spice Cookie Butter*

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

1/2 cup toasted pepitas

Directions:

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together the chocolate hazelnut spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Top with chopped hazelnuts. Refrigerate until ready to serve with remaining whipped topping.

*Don’t have a Trader Joe’s? Try 1/2 cup cookie butter/Biscoff + 1/2 cup pumpkin puree + 1 tsp pumpkin spice)

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

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