HOW TO BAKE PUMPKIN RECIPES

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NO BAKE PUMPKIN PIE I RECIPE | ALLRECIPES



No Bake Pumpkin Pie I Recipe | Allrecipes image

This is a delicious no bake pie with a graham cracker crust.

Provided by Cathy

Categories     Pumpkin Pie

Yield 1 pie

Number Of Ingredients 9

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

Steps:

  • 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.
  • Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 345.9 calories, CarbohydrateContent 50.9 g, CholesterolContent 63.2 mg, FatContent 13.2 g, FiberContent 2.2 g, ProteinContent 8.1 g, SaturatedFatContent 4.8 g, SodiumContent 525.8 mg, SugarContent 40 g

NO-BAKE PUMPKIN CHEESECAKE RECIPE | KATIE LEE BIEGEL ...



No-Bake Pumpkin Cheesecake Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     dessert

Total Time 6 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray. 

Steps:

  • For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
  • For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
  • In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

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