I actually prefer this no-bake pumpkin pie to a traditionally baked one!  It's so rich, creamy, and velvety in texture.  It's got perfect pumpkin pie flavor, and no need to take up room in the oven!  Make this pie a day or more in advance, and it provides a simple, no-fuss dessert to finish off any meal.  

Adapted from Cook's Illustrated.

Step 1: Ingredients

  • 1 pre-made graham cracker crust (I made my own, but yeah, that involved baking, so. . . )
  • 3 tablespoons (44ml) orange juice (cold)
  • 2 teaspoons (30ml) pure vanilla extract
  • 1 (1ounce/28g) envelope gelatin
  • 1 cup (236ml) heavy cream (cold)
  • 2/3 cup (150g) sugar
  • 3/4 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large egg yolks
  • 1(15-ounce/425g) can pumpkin puree (plain, not pumpkin pie mix)
My SO always loved pumkin pie. If this wins me major brownie points then I will be indebted to you :)
You always take such good pictures!!
Looks Delicious :)

About This Instructable




Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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