The classic pumpkin pie relies upon a custard filling, including eggs, milk or evaporated milk, and pumpkin, along with sugar and spices. The pie bakes in a traditional pastry crust and has a long baking and cooling time. If you want to speed up prep time and skip the oven, you'll need to change up the traditional pumpkin pie recipes for an egg-free no-cook pie that goes together fast and just needs to chill before it's served.
Step 1
Combine the graham cracker or gingersnap crumbs with the melted butter. Press the mixture into the bottom and sides of a pie pan firmly, using the bottom of a glass to flatten if necessary.
Step 2
Whisk together the instant vanilla pudding and milk until smooth.
Step 3
Stir in the pumpkin puree and pumpkin pie spice. The filling will be quite thick.
Step 4
Pour the filling into the prepared pie crust and chill for at least five hours or overnight.
Tips and Warnings
- Take a shortcut with a purchased graham cracker crust. Top the pie with pecan halves and serve with whipped cream if desired. Try the pumpkin no-bake filling as a dip for fresh fruit or a spread for graham crackers.
- Some no-bake recipes do rely on a custard, but it's fully cooked before chilling. Avoid any recipe with raw eggs due to the risk of food poisoning.
Things You'll Need
- 2 cups of gingersnap or graham cracker crumbs
- 1/4 cup melted butter
- 2 boxes of instant vanilla pudding mix
- 1/2 cup milk
- 1 can pumpkin puree
- 2 1/4 tsp. pumpkin pie spice
- Pie pan
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