No Bake Pumpkin Pie Recipe
No bake pumpkin pie is a tasty version of a holiday favorite. It's a perfect make-ahead version with a quick prep.
Servings: 8 slices
Ingredients
- 1 (.25-ounce) package unflavored gelatin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs beaten
- 1 (15-ounce) can pumpkin puree
- 1 (9-inch) prepared graham cracker crust
Instructions
- In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, salt, condensed milk, and beaten eggs and mix well. Let stand for 1 minute.
- Place saucepan on the burner over medium-low heat for about 10 minutes, stirring constantly until the gelatin dissolves and the mixture thickens up.
- Remove from heat and stir in pumpkin and mix until combined well.
- Pour this mixture into the graham cracker crust and chill for 3-4 hours.
Notes
STORE. This pie needs to be placed in the refrigerator right away so that it can chill and set. If you're not going to eat it soon after it's ready, then cover and keep it in the fridge for up to 4 days.
FREEZE. Once the pie has chilled and set, wrap it tightly with plastic wrap and again with aluminum foil. Label and keep it in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 284kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 324mg | Potassium: 227mg | Fiber: 1g | Sugar: 31g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg