No-Bake Orange Pumpkin Pie
Updated Nov 02, 2025, Published Oct 23, 2022
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A Make-Ahead Dessert Perfect for Entertaining
When you’re hosting a dinner party or holiday gathering, having a dessert that looks stunning, tastes amazing, and can be made completely in advance is a true gift. This No-Bake Orange Pumpkin Pie checks every one of those boxes. Bright, citrusy, and luxuriously creamy, it’s a fresh twist on traditional pumpkin pie—no oven required!
A Fresh Take on Pumpkin Pie
This isn’t your typical pumpkin dessert. The combination of pumpkin puree and fresh orange zest and juice brings a light, refreshing flavor that brightens the warm cinnamon and pumpkin notes we love in fall baking. A touch of orange extract and vanilla rounds out the filling. Meanwhile, white chocolate chips and cream cheese add creamy, velvety richness. The result is a smooth, luscious filling that feels festive and elegant without being heavy.
The Chocolate-Walnut Crust: A No-Bake Showstopper
Instead of a traditional pastry crust, this pie starts with a base made from gluten-free graham crackers (or shortbread cookies), melted milk chocolate, and crushed walnuts. It’s rich, nutty, and just the right amount of sweet—like a cross between a cookie and a truffle. The texture adds a lovely contrast to the silky pumpkin-orange filling. Best of all, it sets beautifully in the fridge with no baking required.
Perfect for Entertaining
Since you can prepare this recipe entirely ahead of time, it’s tailor-made for entertaining. You can make it a day (or even two!) before your event, freeing up valuable time and oven space on the day of your gathering. The pie needs several hours in the refrigerator to chill and set. Thus, it’s ready to slice and serve when you are—no last-minute stress required.
The glossy apricot jam glaze and vibrant orange slices on top give it an elegant, bakery-style finish. It makes this dessert look far more complicated than it is. Guests will never guess it only took 20 minutes of hands-on time!
Why You’ll Love This Recipe
- No baking required—perfect for busy hosts.
- Naturally gluten-free and full of fresh, seasonal flavor.
- Make-ahead friendly—chills beautifully for up to two days.
- Visually stunning, with a glossy fruit-topped finish that wows every time.
Serving Suggestions
Serve this pie cold, straight from the refrigerator, for a refreshing contrast to warm fall dinners. It pairs beautifully with coffee or a glass of dessert wine. It also makes a gorgeous centerpiece for any holiday dessert table.
Whether you’re planning a Thanksgiving feast, a fall dinner party, or a cozy weekend get-together, this No-Bake Orange Pumpkin Pie makes entertaining effortless—and delicious.
For more gluten-free no-bake dessert recipes, explore our No-Bake Vanilla Cheesecakes, No-Bake Strawberry Pie, and No-Bake S’Mores Cheesecake Bars
No-Bake Orange Pumpkin Pie
Ingredients
- 10 ounces (300 g) pumpkin puree
- 1 orange, , zested and juiced
- ½ teaspoon (2.5 mL) pure orange extract
- ½ teaspoon (2.5 mL) pure vanilla extract
- 1 teaspoon ground cinnamon
- 3 ounces (90 g) white chocolate chips
- 1 teaspoon gelatin powder
- 6 ounces (170 g) cream cheese (Philadelphia)
- 6 ounces (170 g) milk chocolate
- 3-4 tablespoons (45-60 mL) milk
- 6 ounces (170 g) gluten-free graham crackers or shortbread cookies
- ½ cup (50 g) walnuts
For garnish:
- 2 tablespoons (30 mL) apricot jam
- 3 tablespoons (45 mL) hot water
- 1 orange, , peeled and sliced
- 3-5 walnuts, , roughly chopped
Instructions
- In a pot over low heat, mix together pumpkin puree, orange zest, and orange juice. Cook for 2-3 minutes. Add orange extract, vanilla extract, and cinnamon. Stir and cook for about 5 minutes. Add white chocolate chips and stir until chocolate melts and blends with other ingredients. Add gelatin powder. Stir carefully to ensure there are no lumps and set aside to cool. Once cooled, add cream cheese and mix with a mixer.
- Line an 8-inch diameter round pan (preferably with a removable bottom) with parchment paper. In a double boiler, melt the chocolate, adding 3-4 tablespoons of milk and mixing to combine. Set aside until cool enough to handle.
- Crumble the graham crackers and walnuts in a blender or with a rolling pin. Incorporate the melted chocolate, mixing thoroughly until the mixture reaches a batter-like, slightly gooey texture (it should be easy to handle – if it’s too sticky, add more graham crackers). Transfer the mixture into the prepared pan, and line the edges and bottom of the pan with it, pressing with your hands.
- Top the chocolate layer with the pumpkin filling and spread it evenly over the surface. Cover and place in the refrigerator for 3 hours.
- Remove the pie from the refrigerator. Mix apricot jam with hot water in a small bowl. Arrange the orange slices on top of the pie, and spread a thin layer of the jam mixture over the whole pie (the most convenient way to do this is with a pastry brush). Sprinkle the pie with walnuts. Cover and place back in the refrigerator for at least 3 hours. Serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
