Description
Indulge in the comforting flavors of autumn with this No Bake Whipped Cream Pumpkin Pie. Effortlessly prepared without an oven, this luscious dessert features a creamy pumpkin filling nestled in a crunchy graham cracker crust. The perfect blend of spices creates a delightful treat that’s ideal for Thanksgiving and any gathering. With minimal prep time, you can quickly whip up this crowd-pleaser, leaving your family and friends eager for seconds!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin puree (100% pumpkin)
- ¾ cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- ¼ cup whole milk
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish to form an even layer.
- Make the filling: In a bowl, mix pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract until smooth.
- Dissolve gelatin: Heat milk in a saucepan and stir in gelatin until fully dissolved.
- Combine mixtures: Whip heavy cream to stiff peaks, then gently fold in the pumpkin mixture and cooled gelatin until well-blended.
- Chill: Pour filling into the crust, cover with plastic wrap, and refrigerate for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (115g)
- Calories: 295
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg