A great and simple no-bake pumpkin pie for Thanksgiving.
Ingredients
1 EA 9-inch graham cracker crust
21 OZ / 600 G pumpkin
3.5 OZ / 100 G instant vanilla pudding mix
2 OZ / 50 ML milk
5 OZ / 140 ML heavy cream
1 TSP cinnamon
1 PINCH nutmeg
24.5 OZ / 700 ML nutmeg
Directions
Prepare the pumpkin by removing the skin and cut into 2-inch chunks.
Add the water to the mixing bowl and add the pumpkin to the simmering basket. Steam your pumpkin for 20 minutes / 250°F|120°C. Make sure the measuring cup is in place.
Once the pumpkin is cooked, remove it and allow it to cool down for 10 minutes. Add the pumpkin back to the mixing bowl and chop for 10 seconds / speed 6. Wash and clean the mixing bowl.
With the butterfly whisk in place, add the cream, vanilla pudding mix, milk and spices to the mixing bowl. Mix for 45 seconds / speed 3 / stir.
Evenly distribute the filling over the base, allowing it to chill for at least 2 hours or till set.
You can garnish your pie with whipped cream. Enjoy!
