No-Bake Pumpkin Pie

Do not get me wrong, I love a traditional pumpkin pie. A creamy, smooth and traditional pie really is perfect. But sometimes during the holiday season, there can be pumpkin pie overload. Or if you’re like me, it’s just fun to make a little variation to the usual. It’s for times like these that I reserve this “no-bake” variation. I put “no-bake” in quotations because, I’ll admit, the crust does need a little oven time. But it’s quick and pretty much painless. The ginger snap crust is amped up with the use of crystallized ginger and the pie is finished with a sweet Swiss merengue, a personal favorite of mine.

No-Bake Pumpkin Pie
For the crust
  1. 35 ginger snap cookies (approximately), ground (yielding 1 3/4 cups)
  2. 1/4 cup brown sugar
  3. 1 ounce crystallized ginger
  4. 4 tablespoons butter, melted
For the filling
  1. 1 2.75-ounce package unflavored gelatin
  2. 2 tablespoons milk
  3. 1 cup heavy cream
  4. 1 1/2 cups whole milk
  5. 1/2 cup dark brown sugar, separated
  6. 1 teaspoon salt
  7. 5 egg yolks (reserve whites for meringue)
  8. 3 tablespoons cornstarch
  9. 1 cup canned pumpkin purée
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon ginger
  12. 1/4 teaspoon cloves
  13. 1/4 teaspoon nutmeg
  14. 1 teaspoon vanilla
  15. 1 tablespoon molasses
  16. 1 cup canned pumpkin (spread on paper towels to soak up extra moisture)
For the meringue
  1. 5 egg whites
  2. 1 cup white sugar
  3. 1 teaspoon vanilla
For the crust
  1. Crumble cookies into a food processor and pulse until finely ground.
  2. Add brown sugar and ginger and process until ginger is completely broken down.
  3. With processor running, add melted butter through feed tube until the crumbs are evenly coated.
  4. Press mixture evenly into 9-inch springform pan (can also use 9-inch pie dish), pressing the crumbs about halfway up the sides.
  5. Bake the shell in a preheated 325-degree oven until the crust is fragrant and set, about 13-15 minutes. It is a good idea to line the shell with parchment or foil and pie weights or dry beans to ensure the crust will not slump down the sides.
  6. Remove crust from oven and let cool.
For the filling
  1. Sprinkle the gelatin over 2 tablespoons milk to bloom while preparing the pudding.
  2. In a 3-quart saucepan, combine the cream, milk, 1/4 cup of the dark brown sugar and salt.
  3. Set over medium-high heat, whisking to ensure the sugar dissolves.
  4. In a separate bowl, whisk the egg yolks, remaining 1/4 cup of brown sugar and cornstarch.
  5. When the milk and cream mixture begins to steam slowly, temper the egg yolk mixture by ladling heated milk into yolks, whisking constantly. When the egg yolks are warmed, add to cream and milk mixture and whisk until thickened, about 2-4 minutes.
  6. Remove from heat and strain pudding directly into a food processor.
  7. Add spices, molasses, vanilla and bloomed gelatin and mix until gelatin dissolves into the pudding.
  8. Add pumpkin and mix until incorporated.
  9. Cool pudding to room temperature then pour into cooled crust and set in refrigerator to chill completely, about 4-6 hours.
For the meringue (alternatively, a 7-minute frosting)
  1. In the bowl of an electric mixer, combine egg whites and sugar.
  2. Set over simmering water and stir constantly until sugar is dissolved and mixture is at 160 degrees.
  3. Remove from heat and place on a stand mixer fitted with whisk attachment. Beat until the mixture is cooled to room temperature.
  4. Beat in vanilla.
  5. Remove pie from refrigerator and place on serving platter. Top with meringue frosting and brûlée top, if desired.
Wyse Guide https://www.wyseguide.com/
Serve immediately and do I even need to say enjoy?!

No-Bake Pumpkin Pie | The Gray Boxwood

No-Bake Pumpkin Pie | The Gray Boxwood

No-Bake Pumpkin Pie | The Gray Boxwood

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