NO BAKE PUMPKIN PIE I
This is a delicious no bake pie with a graham cracker crust.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g
NO-BAKE PUMPKIN PIE IS THE PERFECT SANITY-SAVING, FUSS-FREE FALL DESSERT
The keys to this no-bake pumpkin pie recipe are a press-in graham cracker crust and the addition of white chocolate.
Provided by Ananda Eidelstein
Time 4h30m
Number Of Ingredients 12
Steps:
- Coat a 9-inch pie plate with cooking spray.
- Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
- Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
- Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
- Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.
NO-BAKE PUMPKIN PIE
Save your oven space for the Thanksgiving turkey with our No-Bake Pumpkin Pie! This smooth, creamy No-Bake Pumpkin Pie is happy to chill in the fridge. Add a dollop of COOL WHIP Whipped Topping on each slice before serving to give them a creamy finish!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix condensed milk, cinnamon, ginger and nutmeg with whisk until blended.
- Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.
- Refrigerate 4 hours or until firm. Top each serving with a dollop of COOL WHIP just before serving.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
THE BEST NO BAKE PUMPKIN PIE
My mom found this recipe years ago. Since she didn't like to cook she loved this because it's so easy. It's lighter than traditional pumpkin pie and has such a wonderful flavor. It's become my family's favorite.
Provided by KMS2669
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix the first seven items in a saucepan.
- Let stand for 1 minute.
- Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
- Stir in pumpkin and pour into pie crust.
- Chill and serve with your choice of whipped topping.
Nutrition Facts : Calories 2758.7, Fat 105, SaturatedFat 37.9, Cholesterol 558, Sodium 3192.6, Carbohydrate 405.1, Fiber 7.5, Sugar 314.9, Protein 64.8
10 MINUTE NO-BAKE PUMPKIN PIE
Steps:
- Gather the ingredients.
- In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
- Fold in the 2 1/2 cups whipped topping.
- Spread the mixture in the graham cracker crust.
- Cover and chill the pie for 2 to 3 hours before serving.
- Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, Sodium 208 mg, Sugar 24 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
NO BAKE PUMPKIN PIE (WITHOUT PUDDING)
This is similiar to a custard and oh so delicious. I found this from a colonial cook from when I was a kid.
Provided by Betti Spaghetti
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, blend butter, sugars, salt, and cornstarch. Add evaporaed milk and stir until boiling. Once it boils, cook two minutes longer or until it is thickened. Remove from heat. Blend in pumpkin, spices, and milk. Add some mixture to beaten egg yolks. Add to saucepan and continue to cook for several minutes until it boils. Stir 2 minutes longer. Pour into pie shell. After cooled, add whipped topping.
Nutrition Facts : Calories 449.9, Fat 26.4, SaturatedFat 13, Cholesterol 124, Sodium 408.1, Carbohydrate 49.1, Fiber 1, Sugar 31.4, Protein 6.2
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
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