My favorite part about this pie? There’s no baking required; simply throw all of the ingredients into a blender and pour into a pie crust. It’s a little less firm than most pumpkin pies, but I think you’ll enjoy the creamy texture that’s a bit more unusual than most baked pies. I’d advise making the crust first to allow it to chill in the refrigerator for 30 minutes while you prepare the pie filling; otherwise, the crust won’t hold as well. This smooth and spice-filled pie has become a staple for my family during the holidays, and soon it will be for yours, too!
Total Time: 24 hours
Prep Time: 30 mins
For the Graham Cracker Crust
- 1 box Kinnikinnick S’moreables Graham Style Crackers
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ⅓ cup melted butter
For the Pie Filling
- ½ cup cold milk
- 4 packages unflavored gelatin
- ½ cup milk heated to boiling
- ¾ cup brown sugar
- 2 cups canned pumpkin
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup heavy cream
- 1 cup ice cubes
- Vanilla ice cream or whipped cream (optional)
- To make the crust, break up graham crackers until crumbly in a bowl. Add in brown sugar, cinnamon and melted butter. Grease a 9” pie plate. Make sure to get the bottom and the sides. Press the mixture firmly against the bottom and sides. Chill for 30 minutes.
- To make the filling, pour cold milk into a blender. Sprinkle gelatin over the milk and let sit for 5 minutes.
- To the blender, add boiling milk and cover blender; process at low speed until gelatin dissolves.
- Add in the brown sugar, pumpkin, salt, cinnamon, nutmeg, ginger, cream and ice cubes and process on high speed until smooth.
- Pour the filling over the pie crust and then refrigerate the pie overnight.
- Serve with vanilla ice cream or whipped cream.