No-Bake Pumpkin Pie
Prep time40 min
Total time4hr 40min
ServingsMakes 8 servings.
Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- ¼ cup sugar
- ⅓ cup butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1 env. (1/4 oz.) unflavored gelatin
- ¼ cup water
- 1 can (16 oz.) pumpkin
- 1 cup thawed frozen whipped topping
Preparation
- Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
- Beat condensed milk and spices in small bowl with whisk until well blended; set aside.
- Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove saucepan from heat. Stir in pumpkin. Spoon into crust.
- Refrigerate 4 hours or until firm.
- Serve topped with whipped topping.
Recipe Tips
- Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions. - Substitute
Prepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs. - For a Baked Crust
Heat oven to 375°F. Prepare crust as directed; bake 8 to 10 min. or until lightly browned. Cool completely before filling.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 16g | |
| Saturated fat 10g | |
| Trans fat 0g | |
| Cholesterol 35mg | |
| Sodium 210mg | |
| Carbohydrate 52g | |
| Dietary fiber 2g | |
| Total sugars 41g | |
| Added sugars 37g | |
| Protein 6g | |
| Vitamin A | 60 %DV |
| Vitamin C | 4 %DV |
| Vitamin D | 0 %DV |
| Calcium | 15 %DV |
| Iron | 6 %DV |
| Potassium | 8 %DV |