No-Bake Pumpkin Pie
Ingredients
- 8 tablespoons unsalted butter
- 185 g graham crackers
- 28 g sugar
- 3/4 teaspoon kosher salt
- 244 g pumpkin purée
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch cloves Pinch cloves Pinch cloves
- 1/2 teaspoon kosher salt
- 10 ounces marshmallows
- 1/2 cup heavy cream
- Whipped cream Whipped cream Whipped cream
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Instructions
- Place the butter into a microwave-safe bowl and microwave until fully melted.,Cover the bowl with the paper from the stick of butter to prevent splattering.,Process the graham crackers in the bowl of a food processor until finely ground, about 15 seconds. Add the melted butter, sugar, and salt and process until combined, about 10 seconds. The mixture will be very finely ground and look like wet sand. Remove the blade of the food processor and pour the graham cracker mixture into a 9-inch pie pan.,Start with the sides and press the mixture evenly all around the pan. Continue gently pressing and compacting it until it doesn’t shift when pressed.,Bake the pie for 8 minutes until lightly browned. Then cool the pie crust on a cooling rack.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot. Warm the ingredients on medium heat and stir to combine. Continue stirring until you can smell the spices, about 1 minute.,Turn the heat to low and fold in the marshmallows. Continue stirring to keep them from scorching. Once the marshmallows are fully melted and incorporated into the pumpkin, transfer the mixture to a small bowl. Refrigerate the pumpkin mixture to cool it down.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Pour the heavy cream into a large bowl and use a hand mixer to whip the cream. Gradually increase the speed as the cream becomes thicker. Whip on high until the cream is fluffy, the beaters leave deep tracks in the whipped cream, and form firm peaks when you turn off the mixer and lift the beaters out.,To help the cream whip faster, chill the bowl and the beaters in the freezer for 10 minutes before whipping.
- When the pumpkin mixture is cooled to room temperature (after about 10 minutes in the fridge), pour it into the bowl of whipped cream and fold gently with a rubber spatula until no streaks remain and it's a creamy orange color. It will look like pudding.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Scrape the pumpkin filling into the pie crust and spread it evenly. A small offset spatula or butter knife works well for this.,Simply Recipes / Mihaela Kozaric Sebrek
- Cover the pie with plastic wrap and refrigerate it for 4 hours. You’ll know the pie is ready when you can press the center of the pie and the filling is firm.
- If the plastic wrap left a pattern on the top of the pie, you can smooth it out by running a butter knife along the top. Cut into slices and serve chilled with whipped cream, if using.,Cover and refrigerate any remaining pie for up to 4 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original