No-Bake Pumpkin Pie

Votes: 4

Photo of the dish: Johnny Miller

Time: 4 hours 10 minutes
Complexity: easily
Servings: 8 - 10

No-bake pumpkin pie - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3 tbsp melted butter, plus extra for the pan
24 chocolate wafer cookies (about 140 gr.)
3 tablespoons of sugar
0.25 tsp grated orange zest
55 g chopped semi-sweet chocolate
0.25 cups heavy cream

Filling

7 g unflavored gelatin
0.75 cups whole milk
0.66 cups and 0.25 cups of sugar
2 large yolks
420 gr. pumpkin puree
1 teaspoon ground cinnamon
0.5 tsp ground ginger
0.25 tsp salt
1.75 cups cold heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, semi-sweet chocolate, pumpkin puree, eggs, cream, milk, Orange zest, ground ginger, cinnamon, gelatin

Cooking the dish according to the recipe:

Prepare the cake base: Preheat the oven to 170°C (350°F) and grease a 20cm (8-inch) pie pan. Process the chocolate chip cookies, sugar, and orange zest in a food processor until finely ground. Add the melted butter and pulse the processor again. Spread the mixture over the bottom and sides of the pie pan. Bake until set, 15-20 minutes, then remove and let cool completely.
Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave for 30-second periods, stirring between each microwave, until smooth. Pour the mixture into the chilled batter and spread it over the bottom and sides; let it sit until the chocolate sets, about 20 minutes.

Prepare a custard with egg yolksIn a large bowl, pour 3 tablespoons of water and sprinkle the gelatin on top. Let sit for 5 minutes. Combine the milk, 0.66 cups of sugar, egg yolks, pumpkin, cinnamon, ginger, and salt in a medium saucepan. Cook over low heat, stirring occasionally, until the mixture begins to bubble, 6-8 minutes. Gently stir the milk mixture into the gelatin. Let sit at room temperature, stirring frequently, until cool but not set, 30-45 minutes.
Using a mixer, beat 0.75 cups of heavy cream until soft peaks form. Carefully fold the whipped cream into the cooled pumpkin mixture, then pour it into the pie crust. Cover the pie with plastic wrap, making sure it fits snugly over the surface, and refrigerate for 3 hours or overnight to set the filling.

Whip the remaining 1 cup heavy cream and 1/2 cup sugar until stiff peaks form. Spread over the top of the pie.

Recipe homemade pie No Bake Pumpkin Ice Cream.