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Easy No Bake Pumpkin Pie Recipe

Oh my goodness I love the crisp cool weather of fall! I was so ready for this hot and humid summer to be over. Now my mornings are in the low 50’s and I have to grab a sweater to take my daughter to school. When I am thinking about fall, I immediately start planning for the holidays. I am the one in the family who has everyone over and does most of the cooking. Although the kids will help, most of the burden falls on me. To help lighten my load in the kitchen, I use as many shortcuts as I can. I do not want to skimp on flavor or quality, but I do want to save myself time. I certainly do not want to miss out on enjoying a good time with the family room while I am slaving away in the kitchen!

One of the ways I do save time in the kitchen is with canned goods. I love to use canned goods because they are easy and quick to use and I do not lose any of the freshness, flavor or nutrition. With canning, the food is preserved for long term use, so it is ready when you need it. Because the food is sealed airtight, you rarely see chemical preservatives added, which means healthier options for your family.All you need to do is reach in the cabinet and choose something tasty to add to your next meal. For my holiday meals, I always add a few pumpkin dishes because my family absolutely loves pumpkin in any form or fashion! I will usually do a starch and a dessert, like this easy to make No Bake Pumpkin Pie. You just need a few ingredients, including a few canned items and in a few hours, you are ready to please your family’s taste buds!

No Bake Pumpkin Pie Recipe:

No Bake Pumpkin Pie Recipe
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
  • 1 (9 inch) prepared graham cracker crust
  • 1 (.25 ounce) package unflavored gelatin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 (14 ounce) can sweetened condensed
  • milk
  • 2 eggs, beaten
  • 1 (15 ounce) can pumpkin puree
  1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
  2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

You can find inspiration to create your canned food recipes from CansGetYouCooking.com. They also have a plethora of recipes on their social media channels at FacebookTwitter,Pinterest and Tumblr.

What holiday dishes do you serve with your favorite canned goods?

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