Are you looking for a pumpkin pie recipe that doesn’t require any baking or pudding mix? Look no further! This no bake pumpkin pie recipe is perfect for those who want a quick and easy dessert without sacrificing taste. With just a few simple ingredients and easy-to-follow instructions, you’ll have a delicious pumpkin pie that everyone will love.
Ingredients:
- 1 9-inch graham cracker pie crust
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1 can of sweetened condensed milk
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1/2 cup of heavy cream
- Whipped cream (optional)
Instructions:
- In a large bowl, mix together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and salt until well combined.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Pour the mixture into the graham cracker pie crust and smooth the top with a spatula.
- Refrigerate for at least 2 hours, or until set.
- Garnish with whipped cream (if desired) and serve.
Nutritional Information:
Serving Size: 1 slice
Calories: 295
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 252mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 28g
Protein: 5g
Cooking Time:
Prep Time: 10 minutes
Chilling Time: 2 hours
Equipment:
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- 9-inch pie dish
Serving Suggestions:
This no bake pumpkin pie is delicious on its own, but it’s even better with a dollop of whipped cream on top. You can also sprinkle some cinnamon or nutmeg on top for added flavor. Serve it chilled for the best texture.
Variations:
If you want to switch things up, you can try adding some crushed gingersnap cookies to the graham cracker crust for a little extra spice. You can also add some chopped pecans or walnuts to the pumpkin mixture for some crunch.
Substitutions:
If you don’t have pumpkin pie spice, you can make your own by mixing together cinnamon, nutmeg, ginger, and allspice. You can also use whipped topping instead of heavy cream if you prefer.
Storage:
This no bake pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure to use pumpkin puree, not pumpkin pie filling. The filling already contains sugar and spices, which will throw off the balance of the recipe.
- When whipping the cream, make sure to use cold cream and beat it until stiff peaks form. This will give your pie a light and fluffy texture.
- Refrigerate the pie for at least 2 hours before serving to ensure that it sets properly.
Notes:
This recipe is perfect for Thanksgiving or any fall gathering. It’s easy to make and tastes amazing. Plus, it’s a great alternative to traditional baked pumpkin pie. Give it a try and let us know what you think!
Frequently Asked Questions:
Can I use a different type of pie crust?
Yes! You can use a chocolate cookie crust, a vanilla wafer crust, or even a gingersnap crust. Just make sure to adjust the recipe accordingly.
Can I make this recipe ahead of time?
Yes! You can make this recipe up to a day in advance. Just cover it with plastic wrap and store it in the refrigerator until you’re ready to serve.
Can I freeze this pie?
We don’t recommend freezing this pie, as the texture may become icy and the crust may become soggy.
Can I use evaporated milk instead of sweetened condensed milk?
No, we don’t recommend using evaporated milk in this recipe. Sweetened condensed milk is necessary to achieve the right texture and sweetness.
Final Thoughts:
This no bake pumpkin pie without pudding is the perfect dessert for fall. It’s easy to make, requires minimal ingredients, and tastes amazing. Plus, it’s a great alternative to traditional baked pumpkin pie. Give it a try and let us know what you think!