No Bake Pumpkin Pie Recipes

THE BEST NO BAKE PUMPKIN PIE

Steps:

• Mix the first seven items in a saucepan.
• Let stand for 1 minute.
• Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
• Stir in pumpkin and pour into pie crust.
• Chill and serve with your choice of whipped topping.

NO BAKE PUMPKIN PIE

Steps:

• In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
• Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
• Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.

NO-BAKE PUMPKIN PIE IS THE PERFECT SANITY-SAVING, FUSS-FREE FALL DESSERT

Steps:

• Coat a 9-inch pie plate with cooking spray.
• Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
• Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
• Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
• Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

10 MINUTE NO-BAKE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
• Fold in the 2 1/2 cups whipped topping.
• Spread the mixture in the graham cracker crust.
• Cover and chill the pie for 2 to 3 hours before serving.
• Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.

FROZEN NO-BAKE PUMPKIN PIE

Steps:

• In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
• Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
• Cover and refrigerate until firm, about 2 hours.

NO-BAKE PUMPKIN PIE

Steps:

• Mix condensed milk, cinnamon, ginger and nutmeg with whisk until blended.
• Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.
• Refrigerate 4 hours or until firm. Top each serving with a dollop of COOL WHIP just before serving.

NO BAKE PUMPKIN PIE (WITHOUT PUDDING)

Steps:

• In a medium saucepan, blend butter, sugars, salt, and cornstarch. Add evaporaed milk and stir until boiling. Once it boils, cook two minutes longer or until it is thickened. Remove from heat. Blend in pumpkin, spices, and milk. Add some mixture to beaten egg yolks. Add to saucepan and continue to cook for several minutes until it boils. Stir 2 minutes longer. Pour into pie shell. After cooled, add whipped topping.

NO-BAKE PUMPKIN CHEESECAKE PIE

Steps:

• Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
• Refrigerate pie until the filling is set, 4 to 6 hours.

NO-CRUST PUMPKIN PIE

Steps:

• In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.