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No Bake Pumpkin Pie I

No Bake Pumpkin Pie I

Cathy

Cathy

This is a delicious no bake pie with a graham cracker crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
  2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
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Reviews

MYHORSENUTMEG
139

MYHORSENUTMEG

12/1/2003

WOW! Just bought an antique stove, but it wasn't installed for Thanksgiving. So for the holiday dessert, we decided to try a couple no-bake pies. This pumpkin pie is absolutely delicious. You wouldn't know it wasn't baked judging by it's taste and consistency; in fact this was superior. And I've baked a lot of pumpkin pies! I won't bake a pumpkin pie again, as this pie was creamier, filled the pie crust better, and in fact was easier to prepare. I usually add more spices than recipes call for, but this recipe was just right, nice and spicy. Thank you Cathy.

Allen
94

Allen

11/29/2008

I personally judge foods and other things very critically, but I think this recipe kind of made me feel so much better. This was the first pie I've ever made, and no bake, it's so great! I made this for Thanksgiving the other day, and it was truly an absolute HIT! The only odd thing that occurred while heating the filling part/egg spice and milk mixture was that for some reason the eggs seemed to almost scramble.. into little bits. But it was primarily because the heat was set on medium--you should really stir the eggs in slowly while the mixture begins to heat, on low, and then add the spices, and pumpkin last, with the heat off, stirring after about 15-20 minutes, constantly, on low. This is only for pure perfection. I just love this pie, and I would definitely make it again, and again, for anything! Not too sweet, but not to pumpkinny, it's just right! The crust is amazing, if you use a graham cracker one. Delish!

CHRISTY7795
51

CHRISTY7795

11/7/2004

After Halloween, I cooked and pureed our pumpkin...had lots of extra to try some new recipes with. I used 1 3/4 cup pureed pumpkin and used 2 teaspoon of Pumpkin Pie Spice. The pie was so quick and easy....and tasted fantastic. So easy and delicious I think I would make this one EVERY year. My husband said it tasted buttery....thank you for sharing!

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