Creamy No Bake Pumpkin Pie Recipes
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
NO BAKE PUMPKIN PIE I
This is a delicious no bake pie with a graham cracker crust.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g
CREAMY PUMPKIN PIE (NO BAKE)
This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).
Provided by BecR2400
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
- Whisk in Libby's 100% pure pumpkin.
- Stir in whipped topping. Spread in crust.
- Refrigerate at least 2 hours or until set. Garnish as desired.
- *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
10 MINUTE NO-BAKE PUMPKIN PIE
Steps:
- Gather the ingredients.
- In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
- Fold in the 2 1/2 cups whipped topping.
- Spread the mixture in the graham cracker crust.
- Cover and chill the pie for 2 to 3 hours before serving.
- Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, Sodium 208 mg, Sugar 24 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
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4.3/5 (52)Total Time 6 hrs 40 minsCategory DessertCalories 467 per serving
- To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
- Place over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly. During this process switch to a rubber spatula for stirring to ensure the pudding isn't sticking to the bottom or sides of the pan.
- Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form.
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