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    You are in: Home / Recipes / Sheila's No-Bake Drambuie Pumpkin Pie - New England Recipe
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    Sheila's No-Bake Drambuie Pumpkin Pie - New England

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Mrs Goodall's Note:

    Not sure where mom got this recipe, but it is a staple on our Thanksgiving day that I'm old(er) I get to make the pies and this is one of the 3 I bring every year. It was my first pie, so I promise it's a pretty easy pie, even for beginners. I'm not really a fan of traditional pumpkin pie, but I like this no-bake version, it's sort of a pumpkin chiffon type of pie. I serve it with very LIGHTLY sweetened fresh whip cream. I don't have much call for Drambuie, so I buy one of the little airline bottles from the liquor store (which is exactly 1/4 cup). Please give it a try and I hope you enjoy!! (Time listed does not involve pie crust or chilling time)

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    Units: US | Metric

    • 1 (9 inch) pie crusts, baked and cooled (or 10-inch tart crust)
    • 4 teaspoons unflavored gelatin (Knox is a good way to go)
    • 1/4 cup drambuie (1 "airline" bottle)
    • 1 1/2 cups canned pumpkin (NOT pumpkin pie filling, but actual canned pumpkin)
    • 1/2 cup heavy cream (hey, it's the holidays... use the heavy cream!)
    • 1/2 cup sugar
    • 3 egg yolks, lightly beaten
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon nutmeg, freshly ground
    • 1/4 teaspoon allspice
    • 1/4 teaspoon salt



    1. 1
      Pie Crust:.
    2. 2
      Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
    3. 3
    4. 4
      In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
    5. 5
      In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
    6. 6
      In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
    7. 7
      Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
    8. 8
      Serve with lightly sweetned whipped cream.

    Ratings & Reviews:


    Nutritional Facts for Sheila's No-Bake Drambuie Pumpkin Pie - New England

    Serving Size: 1 (1042 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2087.9
    Calories from Fat 892
    Total Fat 99.1 g
    Saturated Fat 45.8 g
    Cholesterol 729.4 mg
    Sodium 2588.2 mg
    Total Carbohydrate 267.4 g
    Dietary Fiber 13.1 g
    Sugars 185.4 g
    Protein 41.9 g

    The following items or measurements are not included:


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