Refrigerator Pumpkin Pie
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Jeanne Jones, Karine Robin & Sally Abrams | 📂 Category: Desserts A delightful no-sugar-added refrigerator pumpkin pie adapted from the No Sugar Deluxe Dessert Cookbook. It features a spiced gelatin and evaporated milk filling that sets into a smooth, creamy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Saucepan
- Bowl
- Pie pan
- Whisk
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Cooked pie crust | Baked and cooled |
| 1 tbsp | Unflavored gelatin | Unflavored |
| 1 tsp | Ginger | Ground |
| 1/2 tsp | Nutmeg | Ground |
| 1/4 tsp | Salt | None |
| 2 | Eggs | Beaten |
| 13 oz can | Evaporated milk | No-sugar-skin style |
| 1 lb can | Pumpkin | Canned pumpkin puree |
| 8 packets | Equal sweetener | Artificial sweetener |
Instructions
Step 1: Cooking the Base
- Mix 1 tbsp unflavored gelatin, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp salt in a saucepan.
- Beat 2 eggs and 13 oz can evaporated milk together and pour into the dry ingredients.
- Let stand, then stir over low heat until the gelatin is completely dissolved, about 10 mins.
Step 2: Assembling and Chilling
- Blend in 1 lb can pumpkin and 8 packets Equal sweetener.
- Pour the mixture into the 1 cooked pie crust.
- Chill in the refrigerator until firm to the touch.
💡 Make-Ahead & Storage: Keep refrigerated until ready to serve; can be made a day in advance.
Original Recipe Scan
