Who said you need an oven to bake a pie? This No-Bake Pumpkin Pie is a delightful twist on a classic recipe. It’s easy, incredibly delicious, and the perfect dessert for any occasion!
Ingredients
- 1 envelope Knox unflavored gelatine
- 1 (14 oz.) Eagle Brand milk
- 2 eggs, beaten
- 1 (16 oz.) can pumpkin (not pumpkin mix)
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 2 pie shells, baked
Pie Assembly
- Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
- Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Calorie: 350
Total cooking time:4 hours (including chilling time)
Difficulty level: Easy
The Great No-Bake Pumpkin Pie Experiment
Hello there, folks! Have you ever been in one of those moods where you can’t decide whether you’re too lazy to cook or too hungry not to? Well, that’s precisely the predicament I found myself in a few days ago. As I stared at my kitchen pantry, a can of pumpkin puree stared back at me. And then, a lightbulb moment! I decided to whip up a no-bake pumpkin pie.
The Unusual Suspects
In my cooking quests, I’ve come across some pretty interesting ingredients, but the one that caught my eye this time was an envelope of Knox unflavored gelatine. Now, if you’re anything like me, you’re probably thinking, “Gelatine in a pie? Isn’t that what they put in Jell-O?” Let me assure you, dear reader, that while Jell-O and pie are distant cousins in the culinary world, when it comes to this no-bake pie, the gelatine serves as a binding agent, keeping everything together, and preventing your pie from turning into a soupy mess.
Along with the gelatine, I gathered the rest of the ingredients which included a 14 oz. can of Eagle Brand milk, two beaten eggs, a 16 oz. can of pumpkin (not pumpkin mix, mind you!), 1 tsp. of cinnamon, 1/2 tsp. of ginger, 1/2 tsp. of salt and two baked pie shells. Yes, you heard it right, I said baked pie shells. We’re making a no-bake pie, but the base needs to be baked. Life is full of such beautiful contradictions, isn’t it?
The Heat is On
The first step of this pie-making saga involved combining the gelatine, spices, condensed milk, and eggs on low heat. The objective here was to keep stirring until the gelatine dissolved. Now, this process took me about 10 minutes, but it felt like an eternity. I mean, watching gelatine dissolve is about as exciting as watching paint dry. But on the bright side, the aroma of spices started to fill my kitchen, and suddenly, it felt like fall, even though it was sweltering outside!
Pumpkin Joins the Party
After the gelatine had finally dissolved (hallelujah!), it was time to remove the mixture from the heat and stir in the pumpkin. Now, stirring in that pumpkin was like trying to mix oil with water. I won’t lie, for a moment there, I thought I was driving a stick shift car through a hilly terrain. But eventually, the pumpkin did blend in, and I poured the mixture into the baked pie shells.
The Waiting Game
The final step was to chill the pies for 3 hours. Now, I’m a rather impatient person, and those three hours felt like a lifetime. To keep myself occupied, I decided to garnish the pies with Cool Whip and chopped pecans. And let me tell you, trying to make perfect dollops of Cool Whip is harder than it looks!
The Final Verdict
After what seemed like an eternity, the pies were finally ready. And let me tell you, they were worth every minute of the wait. The creaminess of the pumpkin perfectly balanced the crunchiness of the pie shell. The blend of spices added a warm, comforting flavor, and the Cool Whip added a creamy, dreamy finish.
So, there you have it, folks. My experience of making a no-bake pumpkin pie. It had its ups and downs, but in the end, it was all worth it. The next time you’re caught in a cooking conundrum, give this recipe a try. I promise, it will be a memorable experience!
