No-Bake Pumpkin Pie
Prep Time: 20 mins
Cook Time: 8 mins
Chill Time: 4 hrs
Total Time: 4 hrs 28 mins
Servings: 8 servings
Yield: 1 (9-inch) pie
Ingredients:
Graham cracker crust:
8 tablespoons unsalted butter
12 sheets (185g) graham crackers
2 tablespoons (28g) sugar
3/4 teaspoon kosher salt
Pie filling:
1 cup (244g) pumpkin purée
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch cloves
1/2 teaspoon kosher salt
10 ounces marshmallows (49 regular marshmallows, or about 5 1/2 cups mini marshmallows)
1/2 cup heavy cream
Whipped cream, for serving
Directions:
Preheat the oven to 350°F.
Make the graham cracker crust:
Place the butter into a microwave-safe bowl and microwave until fully melted.
Simple Tip!
Cover the bowl with the paper from the stick of butter to prevent splattering.
Process the graham crackers in the bowl of a food processor until finely ground, about 15 seconds. Add the melted butter, sugar, and salt and process until combined, about 10 seconds. The mixture will be very finely ground and look like wet sand. Remove the blade of the food processor and pour the graham cracker mixture into a 9-inch pie pan.
Start with the sides and press the mixture evenly all around the pan. Continue gently pressing and compacting it until it doesn’t shift when pressed.
Bake the pie for 8 minutes until lightly browned. Then cool the pie crust on a cooling rack.
Make the pumpkin mixture:
Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot. Warm the ingredients on medium heat and stir to combine. Continue stirring until you can smell the spices, about 1 minute.
Turn the heat to low and fold in the marshmallows. Continue stirring to keep them from scorching. Once the marshmallows are fully melted and incorporated into the pumpkin, transfer the mixture to a small bowl. Refrigerate the pumpkin mixture to cool it down.
Whip the cream:
Pour the heavy cream into a large bowl and use a hand mixer to whip the cream. Gradually increase the speed as the cream becomes thicker. Whip on high until the cream is fluffy, the beaters leave deep tracks in the whipped cream, and form firm peaks when you turn off the mixer and lift the beaters out.
Simple Tip!
To help the cream whip faster, chill the bowl and the beaters in the freezer for 10 minutes before whipping.
Finish the filling:
When the pumpkin mixture is cooled to room temperature (after about 10 minutes in the fridge), pour it into the bowl of whipped cream and fold gently with a rubber spatula until no streaks remain and it’s a creamy orange color. It will look like pudding.
Assemble the pie:
Scrape the pumpkin filling into the pie crust and spread it evenly. A small offset spatula or butter knife works well for this.
Chill:
Cover the pie with plastic wrap and refrigerate it for 4 hours. You’ll know the pie is ready when you can press the center of the pie and the filling is firm.
Serve and store:
If the plastic wrap left a pattern on the top of the pie, you can smooth it out by running a butter knife along the top. Cut into slices and serve chilled with whipped cream, if using.
Cover and refrigerate any remaining pie for up to 4 days.
Notes:
Tips for Making No-Bake Pumpkin Pie:
Marshmallows come in various sizes. Buy the 10-ounce bag and don’t let anyone touch it. If you can only find 12 or 16-ounce bags, then count out 49 regular-sized marshmallows, or even better, use a kitchen scale! The pie would still taste fine, but the texture would be less pleasant with either too many or too few marshmallows.
After mixing the pumpkin and marshmallows on the stove, you want the mixture to cool down before incorporating it into the whipped cream. I put it in the refrigerator for 10 to 15 minutes so that it is around room temperature.
Make It Ahead:
You can make the graham cracker crust a day in advance. Wrap it in plastic wrap and store it at room temperature. Refrigerate the wrapped, assembled pie up to two days before serving.
Recipe courtesy of Simply Recipes.com