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Don’t 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 meringue, a personal favorite of mine.
Watch how to make this no-bake pumpkin pie:
Serve immediately and do I even need to say enjoy?!
No-Bake Pumpkin Pie
Rich pumpkin flavor combines with a crisp ginger crust and a soft meringue topping. A simple way to make a classic dessert, this pumpkin pie is perfect for any gathering.
Ingredients
For the crust
- 35 ginger snap cookies (approximately), ground (yielding 1 ¾ cups)
- ¼ cup light brown sugar
- 1 oz crystallized ginger
- 4 tbsp unsalted butter melted
For the filling
- 1 2.75-oz pkg unflavored gelatin
- 2 tbsp whole milk
- 1 cup heavy cream
- 1 ½ cups whole milk
- ½ cup dark brown sugar separated
- 1 tsp kosher salt
- 5 egg yolks (reserve whites for meringue)
- 3 tbps cornstarch
- 1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp molasses
For the meringue
- 5 egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
For the crust
- Crumble ginger snap cookies into a food processor and pulse until finely ground.35 ginger snap cookies (approximately), ground (yielding 1 ¾ cups)
- Add light brown sugar and ginger and process until the ginger is completely broken down.¼ cup light brown sugar, 1 oz crystallized ginger
- With processor running, add melted butter through the feed tube until the crumbs are evenly coated.4 tbsp unsalted butter
- Press mixture evenly into the 9-inch springform pan (can also use a 9-inch pie dish), pressing the crumbs about halfway up the sides.
- Bake the shell in a preheated 325°F 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.
- Remove crust from oven and let cool.
For the filling
- Sprinkle the gelatin over 2 tablespoons milk to bloom while preparing the pudding.1 2.75-oz pkg unflavored gelatin, 2 tbsp whole milk
- In a 3-quart saucepan, combine the heavy cream, 1 ½ cups milk, ¼ cup of the dark brown sugar, and salt.1 cup heavy cream, 1 ½ cups whole milk, ½ cup dark brown sugar, 1 tsp kosher salt
- Set over medium-high heat, whisking to ensure the sugar dissolves.
- In a separate bowl, whisk the egg yolks, remaining ¼ cup of dark brown sugar, and cornstarch.½ cup dark brown sugar, 5 egg yolks (reserve whites for meringue), 3 tbps cornstarch
- 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.
- Remove from heat and strain pudding directly into a food processor.
- Add the cinnamon, ground ginger, cloves, nutmeg, molasses, vanilla extract, and bloomed gelatin and mix until the gelatin dissolves into the pudding.½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 tsp vanilla extract, 1 tbsp molasses, 1 tsp ground cinnamon
- Add pumpkin and mix until incorporated.1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
- Cool pudding to room temperature then pour into cooled crust and set in the refrigerator to chill completely, about 4-6 hours.
For the meringue (alternatively a 7-minute frosting)
- In the bowl of an electric mixer, combine egg whites and granulated sugar.5 egg whites, 1 cup granulated sugar
- Set over simmering water and stir constantly until sugar is dissolved and the mixture is at 160°F.
- Remove from heat and place on a stand mixer fitted with the whisk attachment. Beat until the mixture is cooled to room temperature.
- Beat in the vanilla extract.1 tsp vanilla extract
- Remove pie from refrigerator and place on serving platter. Top with meringue frosting and brûlée top, if desired.
Nutrition
Serving: 1sliceCalories: 484kcal
