Description
This No-Bake Pumpkin Pie is the perfect autumn dessert for those looking to save time and oven space. By combining creamy pumpkin puree, sweetened condensed milk, and whipped cream, this pie achieves a silky, professional-grade texture that sets firmly in the refrigerator. It is spiced with a warm blend of cinnamon and ginger for authentic flavor, making it a reliable, stress-free centerpiece for your holiday table that everyone can enjoy.
Ingredients
15 oz Pumpkin Puree
14 oz Sweetened Condensed Milk
2 cups Heavy Whipping Cream
2 tsp Pumpkin Pie Spice
1 packet Gelatin Powder
2 tbsp Warm Water
1 Graham Cracker Crust
Instructions
Whisk the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large mixing bowl until completely smooth.
Dissolve the gelatin powder in two tablespoons of warm water and stir it into the pumpkin mixture immediately.
Beat the cold heavy whipping cream in a separate chilled bowl until stiff peaks form.
Fold one-third of the whipped cream into the pumpkin mixture to lighten the texture.
Gently fold the remaining whipped cream into the pumpkin base until no white streaks remain.
Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours until firmly set before serving.
Notes
Ensure the heavy whipping cream is well-chilled before beating to achieve stiff peaks. Store the finished pie in the refrigerator for up to 3 days. For a firmer set, you can chill the pie overnight.
- Prep Time: 15
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg