Easy No Bake Pumpkin Pie Recipe
This holiday season, I am going to focus on a no stress experience. I know it sounds like the impossible, but it’s not. I am cutting back on the number of gifts I am giving. I am also looking for easy to make recipes.
I found the perfect no stress holiday dessert! My family is going to go crazy for the Easy No Bake Pumpkin Pie Recipe I found in a book from Todd Wilbur. This is a “copy cat” recipe from Red Lobster.
While I was making this Easy No Bake Pumpkin Pie Recipe, my husband tried to steal a taste of the mousse layer or a few graham crackers!
I hope you decide to make this for your holiday feast as well. Trust me, your family and guests will thank you and then ask for the recipe.
Ingredients
- Pumpkin Layer:
- 1 15 ounce can of pumpkin puree
- 3/4 cup half and half
- 1/2 cup light brown sugar
- 2 tbsp. white granulated sugar
- 2 large eggs
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- Cream Cheese Mousse Layer:
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup marshmallow cream
- 1/4 cup white granulated sugar
- 1/2 tsp. vanilla extract
- Whipped Cream Topping:
- 1 1/2 cup heavy cream
- 3 tbsp. white granulated sugar
- 1/2 tsp. vanilla extract
- Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tbsp. white granulated sugar
- 1/2 tsp. ground ginger
- 1/3 cup unsalted butter, melted
- Sugared Pecans:
- 1 tbsp. water
- 4 tbsp. white granulated sugar
- 1/2 cup chopped pecans
Instructions
- Pumpkin Layer:
- Combine all ingredients in a microwave safe bowl and mix together with mixer on high for 30 seconds. Heat mixture in microwave on high for 5 minutes, until very hot. Stir halfway through and chill for 3 hours.
- Cream Cheese Mousse Layer:
- Whip cream with a mixer on high for about 2 minutes until tiff peaks form. In a separate bowl, mix together cream cheese, marshmallow cream, vanilla and sugar until smooth. Combine two mixtures together until smooth and fluffy. Cover and chill for at least 3 hours.
- Whipped Cream Topping:
- Whip cream, sugar and vanilla with a mixer on high for about 2 minutes until tiff peaks form. Cover and chill.
- Graham Cracker Crust:
- Preheat oven to 350 degrees. Combine graham cracker crumbs, ginger and sugar. Stir in melted butter until crumb mixture is moist. Pour mixture into 8×8 baking dish and bake for 8 minutes. Allow to cool and break into tiny pieces.
- Sugared Pecans:
- Small sugar and water in a small saucepan. Over medium heat, let the water bubble and add pecans. Stir constantly until water evaporates and sugar becomes a glaze. Once you see tiny sugar crystals, stir for 2-3 more minutes. Remove from heat and stir rapidly. Allow to cool.
- Build Layers:
- In a wide mouth mason jar, layer 3 tbsp. graham cracker mixture. Top with 3 tbsp. cream cheese mousse. Spoon in 3 tbsp. pumpkin, Add another layer of graham crust, pumpkin and mousse. Top with whipped cream and pecans.
https://kickingitwithkelly.com/recipe/food/easy-no-bake-pumpkin-pie-recipe
