Ani’s No-Bake Pumpkin Pie

My favorite part about this pie? There’s no baking required; simply throw all of the ingredients into a blender and pour into a pie crust. It’s a little less firm than most pumpkin pies, but I think you’ll enjoy the creamy texture that’s a bit more unusual than most baked pies. I’d advise making the crust first to allow it to chill in the refrigerator for 30 minutes while you prepare the pie filling; otherwise, the crust won’t hold as well. This smooth and spice-filled pie has become a staple for my family during the holidays, and soon it will be for yours, too!

This recipe is: Egg-Free, Gluten-Free


Yields: 8


Total Time: 24 hours

Prep Time: 30 mins

Nutritional Information
(Per Serving)

Calories
440

Total Fat
22g

Saturated Fat
12g

Cholesterol
65mg

Sodium
390mg

Total Carbohydrate
57g

Dietary Fiber
4g

Sugars
40g

Protein
8g

Calcium
--




Ingredients
  • For the Graham Cracker Crust
  • 1 box Kinnikinnick S'moreables Graham Style Crackers
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ⅓ cup melted butter
  • For the Pie Filling
  • ½ cup cold milk
  • 4 packages unflavored gelatin
  • ½ cup milk heated to boiling
  • ¾ cup brown sugar
  • 2 cups canned pumpkin
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 cup heavy cream
  • 1 cup ice cubes
  • Vanilla ice cream or whipped cream (optional)


Directions
  1. To make the crust, break up graham crackers until crumbly in a bowl. Add in brown sugar, cinnamon and melted butter. Grease a 9” pie plate. Make sure to get the bottom and the sides. Press the mixture firmly against the bottom and sides. Chill for 30 minutes.
  2. To make the filling, pour cold milk into a blender. Sprinkle gelatin over the milk and let sit for 5 minutes.
  3. To the blender, add boiling milk and cover blender; process at low speed until gelatin dissolves.
  4. Add in the brown sugar, pumpkin, salt, cinnamon, nutmeg, ginger, cream and ice cubes and process on high speed until smooth.
  5. Pour the filling over the pie crust and then refrigerate the pie overnight.
  6. Serve with vanilla ice cream or whipped cream.





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