No Bake Pumpkin Pie Recipe

A slice of no bake pumpkin pie topped with whipped cream and spices.

5 from 3 votes

No Bake Pumpkin Pie Recipe

No Bake Pumpkin Pie has a creamy spiced pumpkin filling and a buttery graham cracker crust for an easy make ahead version of a classic.

Prep Time7

Cook Time10

Chill Time3

Total Time3 17

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

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.

Video

Notes

Recipe Tips.

Stir constantly while cooking to prevent the eggs from scrambling and to keep the filling smooth.
Cook over medium-low heat only. High heat can cause the filling to become grainy.
Chill the pie for the full 3 to 4 hours so it slices cleanly.
Top each slice with homemade whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.

Make ahead of time. Since this pie needs several hours to chill and set, it makes the perfect make-ahead pie. Just cover and place in the fridge for up to 4 days.

Store. 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.

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