This is a delicious no-bake pumpkin pie that is simple to make. You can eat this as soon as it is baked. It does not have any oil and has a smooth texture and taste. It has a creamy consistency and can be made at home. You can add other ingredients if you like.
When it comes to baking, there are two types of recipes – the ones that don’t require a crust and those that do.
This is one of those recipes that doesn’t require a crust. Mix all the ingredients, pop it in the oven, and let it bake until the edges are browned.
You can use this recipe to make pumpkin pies or any other type of pie.
For years I had been following a recipe on a website for a no-bake pumpkin pie that didn’t require baking or using eggs but was made with canned pumpkin. The ingredients were minimal, and I liked that. I recently tried a recipe for Pumpkin Pie with Brown Butter, which was delicious. I decided to do my version with the ingredients on hand, which was perfect!
What is No Bake Pumpkin Pie?
It’s important to note that finding a pumpkin pie recipe that doesn’t require a crust is difficult. Most pies are made with a pastry shell, which can be sweetened or unsweetened.
Sweetened pies can be made with a variety of different ingredients. You can use canned pumpkin, but it’s much more common to use canned pumpkin pie filling, similar to pumpkin pie spice.
Unsweetened pies are usually made with graham cracker crumbs and butter.
They are great for people who prefer a slightly lighter pie. The recipe below uses the same ingredients as a sweetened pie but with some adjustments to eliminate the extra sugar. There are a few other things that you should know about pumpkin pie before you start. If you want to try this recipe, use a real pumpkin. You can use a pumpkin that has been roasted or even one that has been cooked and pureed. You can also use pumpkin that has been canned but will have a different consistency.
How to Make No-Bake Pumpkin Pie
A lot of people think that no-bake pumpkin pie is a gimmick. But in reality, it’s a pretty easy recipe to make.
You only need canned pumpkin, whipped cream, milk, and a few ingredients. All you need to do is combine them, and you’ve got a delicious, creamy, and easy-to-make dessert that will impress your guests.
Ingredients: Canned pumpkin, Whipped cream, Milk, Vanilla extract Directions: Start by opening the can of pumpkin and pouring it into a bowl. Next, mix in the whipped cream until it’s combined. Now, add in the milk and vanilla extract. Mix it all. Finally, pour the mixture into a pie plate and place it in the freezer for at least 30 minutes.
Ingredients for pumpkin pie
You can make a delicious and healthy pumpkin pie without a crust. Here are the ingredients you’ll need:
- Canned pumpkin
- Brown sugar
How to make pumpkin pie without a crust
Step 1: Prepare the pumpkin
The pumpkin must be thoroughly cooked, so cut it into small chunks. Cook it in a pan over medium heat for about 10 minutes or until soft.
Step 2: Mix the spices
While the pumpkin is cooking, mix the nutmeg and brown sugar.
Step 3: Add the spices to the pumpkin
Once the pumpkin is done, add the nutmeg and brown sugar mixture to the pan. Stir everything together, and cook the mixture for another minute.
Step 4: Set the oven to 350° F
Once the mixture is cooked, pour it into a pie dish and let it cool down.
Step 5: Bake the pumpkin pie
Place the pumpkin pie in the oven for about 45 minutes or until the crust turns golden brown.
Step 6: Serve
When the pie is ready, serve it with vanilla ice cream, whipped cream, and chocolate sauce.
How to freeze
The last few years have been very busy, and I’ve been busy with work and family. As a result, I haven’t been able to bake nearly as much as I would like.
While I love baking, I love cooking, and cooking is just so much easier when you don’t have to bake.
That’s why I came up with this recipe. It’s a simple, no-bake, and healthy version of pumpkin pie.
I hope you enjoy it! Ingredients: For the crust: ½ cup flour ¼ tsp salt ⅓ cup unsalted butter, chilled and cubed ½ cup shortening, cold and cubed. For the filling:
Frequently asked questions about No Bake Pumpkin Pie
Q: What’s the difference between a no-bake pie crust and a regular pie crust?
A: No Bake Pumpkin Pie Crust contains more water than a normal pie crust.
Q: How can I make this recipe gluten-free?
A: If you make this recipe gluten-free, substitute the all-purpose flour with 1 cup of white rice flour. If you want to make it dairy free, replace the milk with an equal amount of unsweetened coconut milk.
Q: Can I substitute almond milk for the milk in this recipe?
A: Yes, you can substitute almond milk.
Q: What is the ideal age range for this recipe?
A: This recipe is great for kids because it is quick and easy to prepare.
Q: Where can I find the ingredients for this recipe?
A: All ingredients should be available in your local grocery store.
Top Myths About No-Bake Pumpkin Pie
1. The No Bake Pumpkin Pie Recipe makes pumpkin pie taste like a cake.
2. The No Bake Pumpkin Pie Recipe is not healthy.
3. The No Bake Pumpkin Pie Recipe takes a long time to prepare.
I love this recipe because it doesn’t require any baking. I used canned pumpkins for this, but you could easily use fresh pumpkins.
In addition, it is a filling dessert. I usually make a few of these yearly, and I’m always happy to share them with friends and family.
It’s important to note that I recommend using low-fat cheese to keep the overall fat content low.
However, to make this healthier, you can use a lower-fat cheese. Directions: Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with nonstick spray. Combine all ingredients except cheese in a medium saucepan over medium heat. Stir well to combine. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in cheese. Pour into prepared baking dish. Bake for 35 to 45 minutes or until golden brown and bubbly.