No Bake Pumpkin Pie

I absolutely love pumpkin pie and have been craving it for a good long while, but because of a lack of an oven and vanilla pudding mix that many stove top pumpkin pie recipes call for, I've only been able to grumble about wanting it rather than making it. So, I was pretty excited when I found a few recipes that didn't require either of these things, and here is the result!

Unfortunately, the most this recipe gets is a three out of five. It was a little too sweet, a little too grainy in terms of texture, and a bit too much like pudding in its consistency. The recipe, I think, asks for a little bit too much milk; a single can of evaporated milk should've been enough. Secondly, the eggs are a bit too much as well, and I think it the grainy texture might partly be the fault of eggs scrambling slightly when heating.

Apart from this, the mix of spices with the pumpkin was quite nice. I would love to give this another go with the modifications above, or with any suggestions I can draw, but since it's not all that cheap to make, I think a second shot is going to have to wait for a little while.

Edit: Turns out that a few more hours in the fridge made a pie a lot better than when I initially tasted it.

Ease of Cooking Yummy Factor Apprx. Cost
HK$75 (US$10)
1 can pumpkin puree
1 can low fat evaporated milk
1 cup milk
3 eggs, beaten
1 1/4 cup sugar
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 graham cracker pie crust

Combine sugar, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Put aside.
Mix the pumpkin, evaporated and whole milk, vanilla extract, and eggs over medium heat.
Gradually add in the sugar and spice mixture and stir continuously until it's all dissolved in.
Reduce temperature to low for about 10 minutes or so, stirring frequently in between, until the mixture is thick.
Remove from heat and let it sit for 10-15 minutes before pouring into the pie crust.
Refrigerate for 3-4 hours before serving.

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