Table of Contents
  1. Watch how to make this no-bake pumpkin pie:
  2. No-Bake Pumpkin Pie Recipe

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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:

YouTube video

Serve immediately and do I even need to say enjoy?!

A slice of pumpkin pie sits on a plate.

No-Bake Pumpkin Pie

3 from 2 votes
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.
Prep Time 45 minutes
Cook Time 15 minutes
Chill Time 6 hours
Total Time 7 hours
Servings 8

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 package 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

Instructions
 

For the crust

  • Crumble cookies into a food processor and pulse until finely ground.
  • Add brown sugar and ginger and process until the ginger is completely broken down.
  • With processor running, add melted butter through the feed tube until the crumbs are evenly coated.
  • 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.
  • In a 3-quart saucepan, combine the cream, milk, ¼ cup of the dark brown sugar and salt.
  • Set over medium-high heat, whisking to ensure the sugar dissolves.
  • In a separate bowl, whisk the egg yolks, remaining ¼ cup of brown sugar and 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 spices, molasses, vanilla, and bloomed gelatin and mix until gelatin dissolves into the pudding.
  • Add pumpkin and mix until incorporated.
  • 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 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.
  • Remove pie from refrigerator and place on serving platter. Top with meringue frosting and brûlée top, if desired.

Nutrition

Serving: 1sliceCalories: 484kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 from 2 votes (2 ratings without comment)

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