Pies do not always need to be baked. Here are some pumpkin pie recipes finished in the refrigerator rather than the oven. If canned pumpkin is used, these quick & easy recipes can be enjoyed at any time of the year.
No-Bake Creamy Pumpkin Pie
A simple to make pumpkin pie blended with pudding and topping mixes and chilled in the refrigerator rather than baked, resulting in a lighter, creamier pumpkin pie.
- 3 ¾ oz package of vanilla whipped dessert mix
- ½ cup of cold milk
- 1 cup of canned or pre-cooked mashed pumpkin
- 1 ½ tsp of pumpkin pie spice
- 2 oz package of dessert topping
- ½ cup of cold milk
- ½ tsp vanilla extract
- 9” graham cracker crust
- Whip the vanilla dessert mix with ½ cup of cold milk.
- Add the pumpkin and the pumpkin pie spice and beat until blended.
- Mix the package of dessert topping with ½ cup of cold milk and the vanilla extract and blend fully.
- Fold into the pumpkin mixture.
- Pour into the cracker crust and chill until fully set.
- Serve with ice cream or whipped cream.
Chiffon pies incorporate gelatin and are chilled in the refrigerator rather than baked.
- 1 envelope of unflavored gelatin
- ½ cup of sugar
- Dash of salt
- ½ tsp of cinnamon
- ½ tsp of all spice
- ¼ tsp of ginger
- ¼ tsp of nutmeg
- ¾ cup of milk
- 2 eggs, separated
- 1 cup of canned or cooked mashed pumpkin
- ¼ cup of sugar
- ½ cup of whipped cream
- 9” graham cracker crust
- Combine the gelatin, sugar, salt and spices in a saucepan and stir in the milk, egg yolks, lightly beaten and the pumpkin.
- Cook over a Medium heat, stirring constantly until the mixture boils and the gelatin dissolves.
- Remove from the heat and chill until partially set.
- Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Fold the egg whites into the pumpkin mixture, together with the whipped cream.
- Pile the mixture into the pastry crust and chill until firm.
- Decorate with more whipped cream and halved walnuts.
Parfait pies contain ice cream and are also chilled in the refrigerator rather than baked.
- ½ cup of brown sugar
- 4 tsp of unflavored gelatin
- 1 tsp of instant coffee powder
- ½ tsp of ginger
- ½ tsp of cinnamon
- ¼ tsp of nutmeg
- 1 cup of boiling water
- 1 pint of vanilla ice cream
- 1 cup of canned or cooked mashed pumpkin
- 9” graham cracker crust
- Blend the brown sugar, gelatin, coffee powder and the spices in a mixing bowl.
- Add the boiling water and stir to dissolve the gelatin.
- Add the ice cream, a spoonful at a time, stirring until melted.
- Stir in the pumpkin.
- Chill the mixture until it can be formed into mounds (approx. 5 minutes).
- Pile the mixture into the cracker crust and chill until firm.
Crumble, Sour Cream & Caramel Pumpkin Pie
For other pumpkin recipes, try:
Martin Cross - A translator, former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology.
