Take the fuss out of desserts this Thanksgiving with this recipe for my Mom’s Pumpkin Pie. It features a creamy custard filling that’s cooked on the stovetop, not baked in the oven. After cooking, it’s poured into a baked pie crust then, all that’s left to do is chill time.
Mom’s Pumpkin Pie with a No-Bake Filling
This is my Mom’s stovetop pumpkin pie recipe and it can be used interchangeably with sweet potatoes in equal amounts. She usually prepares one of each for the holidays using this same technique. It’s a terrific alternative for the holiday season since all of our ovens are usually tied-up with other dishes. It’s ideal for make-ahead preparation as it needs to chill thoroughly before slicing.
Helpful Tips for Making Pumpkin Pie Filling on the Stovetop
- The filling for this pie can be made with either pumpkin or sweet potato puree in the same amount.
- It’s best to begin the filling in a mixing bowl allowing for the ingredients to be fully combined before pouring into a saucepan to cook.
- The filling will thicken fairly quickly so, don’t walk away. Stir constantly to prevent it from sticking to the bottom of the saucepan.
- This pie can also be made with a granulated sugar substitute in the same amount.
- Bake and cool the pie crust prior to filling.
- Allow ample chill time for the filling to firm.
- Top it with a big dollop of fresh whipped cream to serve-up a holiday classic in a snap.
Other Pumpkin Pie Recipes to Try
You may also enjoy these other pumpkin pie inspired delights:
- Pumpkin Pie Crumble
- Pumpkin Spice Cheesecake Pie
- Pumpkin Whoopie Pies
- Mini Pumpkin Pies from My Recipes
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Helpful Kitchen Items:
Mom's No Bake Pumpkin Pie
- 1 1/2 cups half & half
- 2 Tbsp all purpose flour
- 1 0.25 oz packet unflavored gelatine [2 1/2 tsp]
- 3 large eggs
- 1 1/4 cup granulated sugar
- 1 15 oz can pure pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 Tbsp butter softened
- 1 9 inch baked deep dish pie shell cooled
- In a medium-size mixing bowl, whisk together half & half, flour and gelatin. Whisk until flour and gelatin crystals have dissolved. Add eggs, whisking until combined.
- Add sugar, pumpkin puree, pumpkin pie spice, nutmeg, cinnamon and salt. Whisk until smooth.
- Pour the mixture into a stove top pot and cook over medium heat stirring gently to prevent sticking.
- Cook for 5 minutes until the custard is the consistency of thick pudding. Remove from the heat. Add butter and vanilla, mixing until combined.
- Pour custard into baked shell and smooth the top. Cool on the counter for 1 hour.
- Chill in the refrigerator uncovered for at least 4 hours before cutting.
- Top with a dollop of fresh whipped cream.