No Bake Pumpkin Pie Recipe???

Question

Does anyone have a good no bake pumpkin pie recipe? Our friend makes one that has cool whip in it, and its very fluffy, and mmm mmm good, but I cannot get ahold of her. I have found a few recipes online but I am not sure if they are any good or not. If anyone has one I would sure appreciate it! Thanks!

Answer 1

Used it many times. It's delicious.

Easiest No Bake Pumpkin Pie

1 x 8" or 9" graham cracker crust, unbaked
1 cup Heavy cream
1 sm Pkg vanilla instant pudding and pie filling, (3- 1/2 oz)
1/2 cup Milk
1 cup Pumpkin pie filling mix
Cinnamon, for garnish

1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts

Answer 2

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Answer 3

No Bake Pumpkin Pie

"This is a delicious no bake pie with a graham cracker crust."

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin ( = 7 gr )
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

DIRECTIONS
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.

Answer 4

Easy No-Bake Pumpkin Chiffon Pie

A light and fluffy no-bake version of the traditional pumpkin pie.

Ingredients:
1 Recipe Crust
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) butter or margarine, melted
1 Recipe Filling
1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
1 large egg, lightly beaten
1/4 cup packed brown sugar, packed
4 teaspoons unflavored gelatin
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extact

Directions:
FOR CRUST:
COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING:
COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.

Answer 5

No Bake Pumpkin Pie

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree
DIRECTIONS
1. 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.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

good luck !!!!

Answer 6

Double Layer Pumpkin Pie 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 1 tub (8 oz.) Whipped Topping, thawed, divided 1 Graham Pie Crust (6 oz.) 1 cup milk 1 can (15 oz.) pumpkin 2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator. If you don't like cheesecake you can omit that part. I've been using this for 15 yrs. Enjoy!

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Answer 7

There are 389 Pumpkin Pie recipes at the webpage below. I didn't brows through all of them, but I think that there will be some No Cook ones included.

Great website for just about any recipe.

Enjoy!

Answer 8

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Answer 9

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