No Bake Deep Dish Pumpkin Chiffon Pie

Name: No Bake Deep Dish Pumpkin Chiffon Pie
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1 Deep dish pie, 12 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup finely chopped walnuts; 6 tablespoons softened butter; 1 tablespoon granulated sugar; 3/4 cup packed dark brown sugar; 2 (1 ounce) packets unflavored gelatin; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 1/4 cups milk; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 3 large eggs; 1 cup heavy cream; 1 teaspoon vanilla extract

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Recipe by Bonnie G 2

Another on line recipe. ave oven space for turkey and all the fixin’s by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

READY IN: 4hrs 10mins

SERVES: 12

YIELD: 1 Deep dish pie

UNITS: US

INGREDIENTS

Nutrition

Crust
1 ¹⁄₂

cups graham cracker crumbs
¹⁄₂

cup finely chopped walnuts
6

tablespoons softened butter
1

tablespoon granulated sugar
Filling
³⁄₄

cup packed dark brown sugar
2

(1 ounce) packets unflavored gelatin
1

teaspoon ground cinnamon
¹⁄₂

teaspoon allspice
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon ground nutmeg
1 ¹⁄₄

cups milk
1

(15 ounce) can pumpkin puree (not pumpkin pie mix)
3

large eggs
1

cup heavy cream
1

teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

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