No Bake Pumpkin Pie
I actually prefer this no-bake pumpkin pie to a traditionally baked one! It's so rich, creamy, and velvety in texture. It's got perfect pumpkin pie flavor, and no need to take up room in the oven! Make this pie a day or more in advance, and it provides a simple, no-fuss dessert to finish off any meal.
Adapted from Cook's Illustrated.
Adapted from Cook's Illustrated.
Ingredients
INGREDIENTS:
- 1 pre-made graham cracker crust (I made my own, but yeah, that involved baking, so. . . )
- 3 tablespoons (44ml) orange juice (cold)
- 2 teaspoons (30ml) pure vanilla extract
- 1 (1ounce/28g) envelope gelatin
- 1 cup (236ml) heavy cream (cold)
- 2/3 cup (150g) sugar
- 3/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large egg yolks
- 1(15-ounce/425g) can pumpkin puree (plain, not pumpkin pie mix)
Prepare the Gelatin
Stir orange juice and vanilla together in medium bowl.
Sprinkle gelatin over orange juice mixture to let it bloom.
Set aside to thicken, about 5 minutes.
Sprinkle gelatin over orange juice mixture to let it bloom.
Set aside to thicken, about 5 minutes.
Make the Custard
Combine 1/2 cup heavy cream, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges. Remove from heat.
Whisk remaining 1/3 cup sugar and yolks together in medium bowl until slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly.
Return mixture to the pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with silicone spatula, until custard is thickened and registers 175 to 180F (80-82C) on an instant-read thermometer (about 2 minutes).
When properly cooked, custard should form a slight ridge on the tip of a spatula when the bottom of the pan is scraped.
Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
Whisk remaining 1/3 cup sugar and yolks together in medium bowl until slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly.
Return mixture to the pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with silicone spatula, until custard is thickened and registers 175 to 180F (80-82C) on an instant-read thermometer (about 2 minutes).
When properly cooked, custard should form a slight ridge on the tip of a spatula when the bottom of the pan is scraped.
Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
Prepare the Pumpkin
Puree pumpkin in food processor until smooth, 10 to 15 seconds.
With the food processor running, add the remaining 1/2 cup heavy cream through feed tube in steady stream.
Scrape the sides of the food processor bowl and churn for another 10 to 15 seconds.
Add the pumpkin mixture to the custard and stir until combined and completely smooth.
With the food processor running, add the remaining 1/2 cup heavy cream through feed tube in steady stream.
Scrape the sides of the food processor bowl and churn for another 10 to 15 seconds.
Add the pumpkin mixture to the custard and stir until combined and completely smooth.
Chill and Serve
Transfer the pie filling to the prepared graham cracker crust.
Chill the pie, uncovered, for about 3 hours, until the filling is just set.
Cover with plastic wrap and chill another 6 hours to overnight, to fully set the pie.
Enjoy!
Chill the pie, uncovered, for about 3 hours, until the filling is just set.
Cover with plastic wrap and chill another 6 hours to overnight, to fully set the pie.
Enjoy!