Best No-Bake Pumpkin Pie
Source of Recipe
Lynne Arnold
Recipe Introduction
Origins Unknown
List of Ingredients
3 tablespoons cold orange juice
2 teaspoons gf vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (or milk sub of your choice)
2/3 cup sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)
Recipe
Stir orange juice and vanilla together in medium bowl.
Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.
Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan.
Cook over medium-low heat until bubbles form at edges; remove from heat.
Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened.
Slowly pour hot mixture into yolk mixture, whisking constantly.
Return mixture to pan and cook over medium-low heat,
stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read
thermometer, about 2 minutes.
(When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is
lifted.)
Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
Puree pumpkin in food processor until smooth, 10 to 15 seconds.
With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream.
Scrape sides of bowl and process for additional 10 to 15
seconds.
Add pumpkin mixture to custard mixture and stir until completely smooth.
Transfer filling to cooled crust.
Chill pie, uncovered, until filling is just set, about 3 hours.
Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours.
Cut pie into wedgesand serve.
Note: See Cookie-Almond Crust recipe.
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