No-Bake Pumpkin Spice Latte Pretzel Pie (No Pastry Skills Required!)

Overtop view of full circle pie with a slice beside it
Prep Time
20 min
Cook Time
15 min
1 x 9-inch pie

For those who avoid making pie dough at all costs, this cream pie-style “PSL” is just the ticket. A no-bake, salty-sweet pretzel crust holds a stove top pumpkin-coffee filling, all topped with maple whipped cream. It’s a taste of fall’s famous café beverage in delicious dessert form, and perfect for autumnal entertaining.

Related: Pumpkin Creme Brulee is the Pumpkin Dessert You Need This Fall



Pumpkin Spice Latte Pudding

1 ¾
cup whole milk
cup canned pumpkin purée (not pie filling)
1 ½
Tbsp ground coffee (regular or decaf), plus more to garnish
cup dark brown sugar
cup cornstarch
large egg yolks
tsp pumpkin pie spice
tsp kosher salt
Tbsp unsalted butter, at room temperature
tsp vanilla extract

Pretzel Crust

pretzel twists (from a 200g bag, about 1/3 bag)
square or 8 sheets (150g, 1 sleeve) graham crackers
cup dark brown sugar
tsp kosher salt
cup unsalted butter, melted


cup fridge-cold heavy cream
Tbsp fridge-cold maple syrup



Cool Time: 3 hours

Milk, pumpkin puree, eggs, brown sugar, corn starch and other ingredients for a no-bake pie
Step 1

In a medium saucepan, whisk to combine milk, pumpkin and coffee. Heat over medium-low heat, whisking often, until steaming.

Step 2

Meanwhile, in a medium heatproof bowl, whisk to combine brown sugar, cornstarch, pumpkin pie spice and salt; whisk in the egg yolks.

Step 3

Temper the egg mixture by pouring in one-third of the hot milk mixture while whisking constantly. Return tempered egg and milk mixture to the pot and continue to whisk constantly for 5 to 10 minutes, until the mixture has thickened considerably. Make sure a few large bubbles pop in the centre – this ensures an enzyme in the egg breaks down so your pudding will stay firm, not loosen once cool.

Step 4

Remove the pot from the heat and whisk in butter and vanilla. Press through a fine mesh sieve over a large clean bowl, discard any coffee solids in the sieve and press plastic wrap directly on the surface of the pudding.

Pumpkin pie mixture in a sieve
Step 5

Cool to almost room temperature, and then refrigerate until chilled, about 2 hours.

Step 6

In a food processor or blender, pulse pretzels, graham crackers, brown sugar and salt until pulverized.

Step 7

Tip into a large bowl and stir in melted butter until fully combined and mixture holds together when pressed between two fingers (if it won’t hold its shape, add more melted butter or plain water, 1 tablespoon at time until it does).

Crust mixture for pumpkin spice latte pretzel pie in a bowl
Step 8

Firmly press the crust into the bottom and up the sides of a 9-inch pie plate.

Step 9

Refrigerate the crust to firm up while you wait for the pudding to cool down.

Step 10

Once the pudding mixture has cooled and the crust is chilled, spread the cold, thick pudding evenly over the crust using an offset spatula or the back of a spoon to help.

Pumpkin pie mixture being spread over crust
Step 11

Place the same piece of plastic wrap over the pudding portion of the pie again and refrigerate to firm up and come together, at least 1 hour or up to 2 days (before topping with whipped cream).

Step 12

Right before serving, whip the cream to medium-stiff peaks, adding the maple syrup when it’s almost reached its full volume.

Step 13

Remove plastic wrap from pie and dollop or pipe over whipped cream, swooshing haphazardly or being neat and tidy. Sprinkle with a touch of additional ground coffee. Slice and serve.

A slice of pumpkin spice latte pretzel pie

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