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My Mom's No Bake Pumpkin And Sweet Potato Pie
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Mom's No Bake Pumpkin Pie

Course Dessert, Pie
Cuisine American
Keyword no-bake-pumpkin-pie, pumpkin-pie-recipes
Prep Time 15 minutes
Cook Time 5 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 374kcal
Author Melissa Sperka

Ingredients

  • 1 ½ cups half & half
  • 2 Tbsp all purpose flour
  • 1 0.25 oz packet unflavored gelatin [2 ½ tsp]
  • 3 large eggs
  • 1 ¼ cup granulated sugar
  • 1 15 oz can pure pumpkin puree
  • 1 tsp pumpkin pie spice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 1 Tbsp butter softened
  • 1 9 inch baked deep dish pie shell cooled

Instructions

  • 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.

Notes

This pie can also be made with sugar substitute in equal amounts.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 52g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 233mg | Potassium: 117mg | Fiber: 2g | Sugar: 33g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg