NO BAKE PUMPKIN PIE
Coriander, ginger, cloves and cinnamon spice this sweet pumpkin pie to perfection. Why labor over a homemade crust when somebody else makes a great one? – available in nearly all markets and cheap too. The non-dairy whip topping is the ‘icing’ on this delicious pie!
2 c. canned pumpkin
1/2 c. sugar
1/2 c. Rich’s Non-Dairy Creamer plus 1/2 c. water, or 1 c. of other non-dairy creamer
1/2 t. powdered ginger
1/2 t. ground coriander
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1/3 c. water mixed with 1/4 c. cornstarch in cup till dissolved and smooth
9 inch Keebler Graham Ready Crust
1 c. Rich’s Ready To Whip Non-Dairy Topping
cinnamon for garnish
In large sauce pan, over medium heat, combine pumpkin, sugar and non-dairy creamer. Stir till smooth.
Add spices and salt, whisking till incorporated. Bring to soft boil (bubbling up of the pumpkin), stirring often.
Add cornstarch liquid, then continue to whisk often to keep bottom of pan from scorching. Cook about 10 minutes, or till no trace of the cornstarch can be felt on the tongue when tasted.
Cool till no longer hot. Pour evenly into graham crust. Cover and refrigerate till pie is cold throughout.
When ready to serve place ready to whip non-dairy creamer in bowl and whisk till it forms semi-stiff peaks. Add a little vanilla extract to taste. Whip it in, then spoon onto pie.
Sprinkle a little cinnamon on top and serve.
Notes: After refrigerating, when you touch the bottom of the plate with your palm, and it’s very cold, then the pie will be ready. Overnight is just as good.
If taking the pie to a guests house, simply place the plastic lid on top (that comes with it), crimping the foil edge over the plastic edge to secure it.
Although I applied the whipped topping before cutting the pie, so that I could get a picture of the whole pie with the whipped cream on top, it will cut easier if you cut the pie first, then apply the topping to individual servings.