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My mom found this recipe years ago. Since she didn't like to cook she loved this because it's so easy. It's lighter than traditional pumpkin pie and has such a wonderful flavor. It's become my family's favorite.
- Mix the first seven items in a saucepan.
- Let stand for 1 minute.
- Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
- Stir in pumpkin and pour into pie crust.
- Chill and serve with your choice of whipped topping.
Flavor was good, but found it much too sweet. Guess I'm not a big fan of sweetened evaporated milk. Since I have a relatively low sugar tolerance, don't let this dissuade you. Definitely easy to make and flavorful.
This is the perfect recipe for a no-bake pumpkin pie. This was my dessert for Thankgiving in Japan this year. You can't find canned pumpkin here, so I used whole pumpkins. It firmed up nicely and was really simple to make. I used Basic Graham Cracker Crust for the graham cracker crust. Thank you so much for this wonderful recipe -- I will surely be making it again!
This was so easy to make and it tastes wonderful. I served it for company and they all wanted the recipe. Definitely one I'll make again.