No-Bake Pumpkin Pie
This easy No-Bake Pumpkin Pie is rich, creamy, and packed with warm pumpkin spice flavor for the ultimate no-fuss, make-ahead Thanksgiving and holiday dessert.
Servings 8 slices
Ingredients
- 1 .25 ounce package unflavored gelatin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 14 ounce can sweetened condensed milk
- 2 eggs beaten
- 1 15 ounce can pumpkin puree
- 1 9 inch prepared graham cracker crust
Instructions
- Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well.
- Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
- Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Notes
Storage:
- Store any leftover pie in the fridge, covered tightly, for 3-4 days.
- You can freeze leftover pie for 1-2 months, but the texture may change slightly once thawed.
- This is a great pie to make ahead of time — prep it up to a day or two in advance, then store in the fridge until it's time to serve, since it has to chill anyways.