Simple Steps for Sweetness: Easy No Bake Pumpkin Pie

When it comes to Thanksgiving dinner, there’s a lot to remember. If you’re entertaining for a crowd, you’ll likely be spending lots of time in the kitchen trying to coordinate all your dishes to make certain you have enough time to prepare them and that they can all cook at the appropriate temperatures and be done at the right time. That’s one of the reasons we’re so excited about this easy no bake pumpkin pie. It’s no bake, so it doesn’t take any of your precious oven space or time! And because it’s incredibly easy, you can make it in minutes, pop it in the fridge to chill, and carry on with the other important things… like the turkey!

Make sure you prepare the pie ahead of time, as it needs at least 3 hours to chill in the fridge. We love that this can be made up to a day ahead, meaning you don’t even have to think about it come Thanksgiving Day! When you are ready to serve the pie, slice and top each piece with some whipped cream and a little sprinkle of cinnamon. Your guests will be impressed you actually had time to make the perfect pumpkin pie and will likely not even realize you didn’t bake it. It looks and tastes just like a pie you spent hours laboring over.

Traditional pumpkin pie in minutes with no oven time or complicated crust-making? That just means you can spend more time tending to your turkey and spending time with your guests. We’re in!

Prep Time:          20 minutes

Total Time:          3 hours 20 minutes

Makes:               10 servings


*1 envelope unflavored gelatin
*1/3 cup water
*1 can (15 ounces) pumpkin
*1 can (14 ounces) sweetened condensed milk
*1-1/2 teaspoons Libby’s pumpkin pie spice
*2 cups whipped cream
*1 large graham cracker pie crust (10-inch, 9 ounces)
*Whipped cream for garnish, optional


1. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook and stir over low heat until gelatin dissolves.
2. Combine pumpkin, milk and pumpkin pie spice in large bowl with wire whisk until well blended. Stir in gelatin mixture. Let cool 10 minutes. Gently stir in 2 cups whipped cream until combined.
3. Pour mixture into crust. Chill at least 3 hours, or until set.
4. Cut pie into 10 slices. Top each slice with a serving of whipped cream, just before serving.

Note: A 9-inch pie crust may be substituted if desired. Crust will be very full.

Tips and Ideas:

*For a festive touch, sprinkle whipped cream garnish with cinnamon if desired.
*This creamy pie almost has the texture of baked pumpkin pie, without all the time and fuss.
*Pie may be prepared up to a day ahead.

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