Try this No Bake Pumpkin Pie Recipe recipe, or contribute your own.
- Carbohydrate 0.454304358974359 g
- Cholesterol 46.53 mg
- Fat 1.14891871794872 g
- Fiber 0.208210410698866 g
- Protein 1.41007490384615 g
- Saturated Fat 0.377439006410256 g
- Serving Size 1 1 Serving (12g)
- Sodium 15.4734871794872 mg
- Sugar 0.246093948275493 g
- Trans Fat 0.195210717948718 g
- Calories 17 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 carries the structural burden of this entire dessert, transforming a loose purée into a sliceable wedge without the assistance of an oven. When combining the dry gelatin crystals with ground cinnamon, ginger, nutmeg, and salt directly in a heavy saucepan before introducing any liquids, you prevent clumping and ensure even hydration across every grain. Letting this dry mixture stand for precisely one minute allows the protein strands to absorb moisture properly before thermal energy applies. Cooking the mixture over low heat while stirring constantly for about ten minutes encourages the gelatin to dissolve completely and thickens the base safely without scorching the dairy solids present in the sweetened condensed milk. Beaten eggs integrated into this initial phase require gentle heat control to thicken the liquid smoothly without scrambling into visible bits. Whisking the canned pumpkin purée into the warm, thickened base only after removing the pan from the burner preserves the delicate starches and prevents separation. Pouring this filling into a prepared graham cracker crust requires an uninterrupted three-hour chilling window in the refrigerator to let the collagen matrix lock into a firm gel. Excessive moisture from improper cooling times or high-humidity environments will ruin the textural integrity by dissolving the crisp crust edges prematurely.
