Easy No-Bake Pumpkin Chiffon Pie

Level: Easy
Prep Time: 20 min
Cook Time:
Cooling Time: 4 hrs
Yields: 8 servings

Description

A light and fluffy no-bake version of the traditional pumpkin pie.

Ingredients

  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) butter or margarine, melted
  • FILLING
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar, packed
  • 4 teaspoons unflavored gelatin
  • 1 cup heavy whipping cream, whipped
  • 1 teaspoon vanilla extact

Directions

FOR CRUST:
COMBINE
graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING:
COMBINE
pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.



easy no-bake pumpkinchiffon pie

by J. Jeannie , Dallas, TX on Jan. 2009

My husband is a juvenile onset diabetic since he was 15 years old Since I am always searching for a good dessert for him, I used this recipe as a starting base for creating a wonderful pie using Libby's 100% pumpkin and using sugar substitues, plus basic pumpkin pie spices. It was an amazing taste for him, and I will use it year round, especially at Thanksgiving.

Outstanding

by M. Melissa , RIXEYVILLE, VA on Dec. 2007

This is an outstanding alternative to pumpkin pie, it's much lighter and flavorful than regular pumpkin pie.

Pumpkin Chiffon Pie

by H. Helen , ROSELLE, IL on Nov. 2007

I grew up on pumpkin chiffon pie! It's wonderful. However, my mom baked pie crusts and filled the crust with the the pumpkin chiffon. For us, it is much better that way. Not as sweet. And, of course, we whipped cream. Wonderful tradition!!

No-Bake Pumpkin Chiffon Pie

by M. Mary , CAPE CORAL, FL on Oct. 2006

I love this recipe. While my meal is cooking in the oven I can whip this up in no time flat and it is cooled and ready to eat when I begin serving the coffee. No fuss, no muss, no baking. What could be better?

Pumpkin Chiffon Pie

by D. Denise , W Clarksville, NY on Oct. 2006

This pie went together sooo quick and easy. But...be careful to use the 30 ounce can of Pumpkin PIE MIX, not two 15 ounce cans of pumpkin.

Easiest pie I have ever made

by D. Dee , ZEELAND, MI on Oct. 2006

My family really enjoyed this pie. Will make it again.

MMM good pumpkin flavor

by J. Janice , SAN FRANCISCO, CA on Jun. 2006

I used Splenda in the crust but kept the brown sugar in the filling. Instead of whipped cream I used whipped topping. Tastes really good but I love real whipped cream.

Tangy Pumpkin Chiffon Pie

by A. Ann , WHITING, NJ on Jun. 2006

I have tried making this recipe using a ginger snap crumb crust instead of the graham cracker one; it adds another dimension to the pie and makes it more like the traditional pumpkin pie. Also, for convenience, I folded in whipped topping which I always have on hand in place of the heavy whipped cream. This is a delicious dessert and simple enough to make on a hot summer day!

EASY AS PIE

by R. Randy , TOLEDO, OH on Jun. 2006

I COULD'NT BELEIVE MY EYES WHEN I SAW THAT IT WAS A NO BAKE PUMPKIN PIE.....AND AM I EVER A SUCKER FOR A GRAHM CRACKER CRUST.....ANYTHING ! THE TEXTURE OF THE PIE WAS VERY NICE.

pumkin ciffon pie

by j. janet , BONE GAP, IL on Jun. 2006

My family and i liked this pie. We always have the traditional pumpkin pie now they like this one very much.