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.
Easy Mom’s Pumpkin Pie Recipe 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.
How to Make the BEST Pumpkin Pie Recipe
- Ingredients you’ll need to make homemade Pumpkin Pie: A baked 9 inch pie shell either frozen, refrigerated or homemade, pumpkin puree, half and half, flour, large eggs, unflavored gelatin, granulated sugar, pumpkin pie spice, cinnamon, salt, nutmeg, melted butter and vanilla extract.
- Kitchen gadgets you’ll need: A 9 or 10 inch pie dish, one small bowl, one medium size bowl, measuring cups and spoons, a whisk and heavy bottomed saucepan. You’ll also need a rubber spatula or a small offset ising spatula to spread the filling evenly in the pie crust.
- 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 sugar substitute in the same amount. When adapting to lower sugar, use a sugar substitute that can be cooked.
- It’s important to bake and cool the pie crust completely prior to filling.
- Allow ample chill time for the filling to firm. At least 4 hours chilled in the refrigerator or overnight. Top it with a big dollop of fresh whipped cream to serve-up a holiday classic in a snap.
- Store leftover Pumpkin Pie in the fridge for up to 4 days.
More Pumpkin Dessert Recipes to Make
Pumpkin season only comes once a year so enjoy it in every way while it lasts. More desserts featuring pumpkin that you may also enjoy for your fall gatherings and family Thanksgiving dinner:
- Pumpkin Pie Crumble served warm with vanilla ice cream.
- Pumpkin Spice Cheesecake Pie is super simple and requires no cooking at all.
- Start your morning with Pumpkin French Toast.
- Pumpkin Whoopie Pies are handheld goodies that kids of all ages will love.
- Pumpkin Muffins with Streusel Topping are drizzled with a creamy vanilla glaze.
- Cream cheese frosted Pumpkin Pecan Cookies.
- Mini Pumpkin Pies from My Recipes
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Helpful Kitchen Items:
Mom’s Pumpkin Pie (with No Bake Filling)
- 1 1/2 cups half & half
- 2 Tbsp all purpose flour
- 1 0.25 oz packet unflavored gelatin [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.