Sheilas No Bake Drambuie Pumpkin Pie Recipes
SHEILA'S NO-BAKE DRAMBUIE PUMPKIN PIE
Not sure where mom got this recipe, but it is a staple on our Thanksgiving day table...now that I'm old(er) I get to make the pies and this is one of the 3 I bring every year. It was my first pie, so I promise it's a pretty easy pie, even for beginners. I'm not really a fan of traditional pumpkin pie, but I like this no-bake version, it's sort of a pumpkin chiffon type of pie. I serve it with very LIGHTLY sweetened fresh whip cream. I don't have much call for Drambuie, so I buy one of the little airline bottles from the liquor store (which is exactly 1/4 cup). Please give it a try and I hope you enjoy!! (Time listed does not involve pie crust or chilling time)
Provided by Mrs Goodall
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Pie Crust:.
- Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
- Filling:.
- In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
- In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
- In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
- Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
- Serve with lightly sweetned whipped cream.
Nutrition Facts : Calories 2350.4, Fat 117.5, SaturatedFat 47.4, Cholesterol 661, Sodium 2709.4, Carbohydrate 287.3, Fiber 18.6, Sugar 180.2, Protein 47.4
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
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- In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
- In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
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