No-Bake Pumpkin Pie
Are you looking for a simple, delicious pumpkin pie recipe to satisfy your sweet tooth after your Thanksgiving feast? Look no further than this effortless, No-Bake Pumpkin Pie recipe! Made from scratch on your stovetop in just a matter of minutes, this creamy delight offers all the comforting flavors of a classic pumpkin pie but with a lighter and cooler twist.
Ingredients
- 1 can (29oz) pumpkin purée
- 2 cans (12oz each) evaporated milk
- 7 cups milk
- 9 tbsp cornstarch
- 2 cups granulated sugar
- 4 large eggs (beaten)
- 6 tsp pumpkin pie spice
- 2 tsp salt
- 2 or 3 homemade or store-bought pie crusts
Instructions
- Combine the evaporated milk, milk, and cornstarch in a heavy saucepan. Stir until the cornstarch is fully incorporated.
- Place the saucepan over medium-high heat and add the remaining ingredients – pumpkin purée, sugar, beaten eggs, pumpkin pie spice, and salt.
- Stir the mixture constantly as it heats up, bringing it to a gentle boil. Let it boil for 2 to 3 minutes or until the mixture thickens.
- Once thickened, remove the saucepan from heat. Transfer the pumpkin mixture into containers and store them in the refrigerator until it's time to serve.
- When ready to enjoy, simply pour the chilled pumpkin pudding into pre-cooked pie crusts.
- Complete this delightful dessert by adding a dollop of whipped cream as the finishing touch.
Notes
This will make 2 to 3 pies, depending on how full you fill them.
The homemade pumpkin pudding for your pies will last 5-7 days in the refrigerator. I suggest pressing a piece of plastic wrap on the surface to prevent skin from forming and keeping it in an airtight container.
You can freeze the pumpkin pudding. But remember that the texture may change a bit. Stir it up once it's thawed out if there is any separation. Freeze in an airtight container.
The pumpkin pudding is excellent for a trifle dessert. I like to pair it with gingerbread cookies.