No Bake Pumpkin Pie recipe
- Carbohydrate 2.95683487179487 g
- Cholesterol 0 mg
- Fat 0.444149743589744 g
- Fiber 1.66568328559093 g
- Protein 0.210199230769231 g
- Saturated Fat 0.292392051282051 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.587897435897436 mg
- Sugar 1.29115158620394 g
- Trans Fat 0.0947257435897436 g
- Calories 14 calories
Step-by-step
- In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Unflavored gelatin performs the primary structural labor in this recipe. Without oven heat to coagulate starches or proteins in a traditional pastry cream, the dessert relies entirely on hydrocolloid gelling agents to hold its shape. Dissolving the powder thoroughly before applying heat prevents uneven hydration and rubbery pockets in the final slice.
Maintaining low heat during the ten-minute thickening phase protects the eggs from scrambling while encouraging the gelatin proteins to uncoil and form a stable network. Sweetened condensed milk supplies both dairy solids and concentrated sucrose. Sugar molecules bind free water molecules, which reduces ice crystal formation during chilling and yields a smoother mouthfeel than fresh milk.
Ground cinnamon, ginger, and nutmeg interact with the lipids in the condensed milk, dispersing fat-soluble volatile compounds evenly through the custard. Allowing the filling to sit for one minute after mixing permits the dry spices to hydrate before thermal energy is introduced.
Chilling the assembled pie for a minimum of three hours allows the gelatin matrix to fully set. Leftovers maintain optimal texture for up to three days when tightly covered in the refrigerator, though the graham cracker crust will gradually absorb moisture from the custard and soften over time.
