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No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

Prep time40 min
Total time4hr 40min
ServingsMakes 8 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A60 %DV
Vitamin C4 %DV
Vitamin D0 %DV
Calcium15 %DV
Iron6 %DV
Potassium8 %DV

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