Comida Kraft
Recipe Box

No-Bake Pumpkin Pie

Prep Time
25
min.
Total Time
4
hr.
25
min.
Servings

8 servings

Give your oven space for the Thanksgiving turkey with our No-Bake Pumpkin Pie! This smooth, creamy No-Bake Pumpkin Pie is happy to chill in the fridge.

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What You Need

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Make It

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  • 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.

Size Wise

Enjoy a serving of this easy-to-make treat on special occasions.

How to Make Whipped Topping Dollops

Swirl spoon, held upright, through thawed COOL WHIP Whipped Topping, creating rippled surface on the topping. Dip spoon into rippled topping and scoop up heaping spoonful, maintaining the rippled surface. Gently touch whipped topping onto surface of dessert. Release the topping gradually onto the surface, pulling the spoon up into a crowning peak.

How to Store

Keep refrigerated.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 370
Total fat 13g
Saturated fat 8g
Cholesterol 25mg
Sodium 180mg
Carbohydrate 58g
Dietary fiber 2g
Sugars 46g
Protein 8g
% Daily Value
Vitamin A 180 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I normally don't comment on here but when I made the no-bake pumpkin pie, tell everyone about this... I normally don't comment on here but when I made the no-bake pumpkin pie, tell everyone about this pie. The pie was a hit 10x over. We had an abundance of pies at our Thanksgiving dinner and mine was said the be the best of all of them. I will no doubt make this again. No a couple of notes. The recipe called all the spices (nutmeg, etc...) I used the same amount of pumpkin spice. Also the recipe says to use a 16 oz can of pumpkin. The stores I go to have 15 oz cans. Is this possibly a typo? It still worked out using 15 oz.
Date published: 2006-11-25
Rated 5 out of 5 by from I didn't believe this would work but I felt brave enough to try it. I didn't believe this would work but I felt brave enough to try it. It worked! And it was a BIG hit. I will make it again for Thanksgiving and Christmas to be sure. Just to note too that this recipe works great with the bigger can of pumpkin (1 lb. 14 oz.) easy or regular - just double the gelatin and water mixture. It will make two pies though so be sure and have two pie shells! I used a frozen deep dish pie shell and had it baked and cooled for the pumpkin to set in. Absolutely delicious!
Date published: 2007-09-07
Rated 4 out of 5 by from Years ago as a young bride, I made a pumpkin pie in my new blender. Years ago as a young bride, I made a pumpkin pie in my new blender. I made it for years during the holidays. My uncle-in-law loved the spices and said it tasted like his Mother's. I have lost the recipe over the years and was wondering if this is the same? I remember using Knox Gelatin and refigerating for a couple of hours if not overnight.
Date published: 2008-11-28
Rated 5 out of 5 by from I gave this recipe 5 stars b/c of it's simplicity and it's wonderful taste! I gave this recipe 5 stars b/c of it's simplicity and it's wonderful taste! I made a healthier version and used fat free condensed milk and Lite Cool Whip and it was still so rich and creamy! I will definitely be making it again. I also reduced the ginger amount from 1/2 tsp to 1/4 tsp b/c i don't really like the taste of ginger!
Date published: 2007-10-25
Rated 5 out of 5 by from I recieved this recipe form my daughter back in the 90's. I recieved this recipe form my daughter back in the 90's. I have used it almost every year. This year I had to reprint it cause its the holiday season again Its a good and easy recipe and fun to make. and the best part is that its a no-bake. Thank You!
Date published: 2005-11-03
Rated 5 out of 5 by from I make this every year with the students in my classroom, It's a very simple recipe and great for... I make this every year with the students in my classroom, It's a very simple recipe and great for kids to help out with. I always substitute small individual pie shells instead of making one pie. This way every student gets to take one home!
Date published: 2003-11-11
Rated 5 out of 5 by from I made this pie about 9 yrs ago, and while moving misplaced the recipe, thank goodness for the... I made this pie about 9 yrs ago, and while moving misplaced the recipe, thank goodness for the internet!! I love this pie , it is light and airy not heavy like the old fashioned kind made with evaporated milk. thanks again mswsj
Date published: 2003-11-26
Rated 5 out of 5 by from I made two of the no-bake pumpkin pies for dessert this labor day, needless to say they disappeared... I made two of the no-bake pumpkin pies for dessert this labor day, needless to say they disappeared in a hurry and a request for me to make them for Thanksgiving instead of the baked pumpkin pies.
Date published: 2006-09-08
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