Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
10-Minute Cracker Pumpkin Pie
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- Level: Easy
- Total: 8 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 597
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 9 g
- Cholesterol
- 79 mg
- Sodium
- 360 mg
Think of this no-bake dessert as an icebox cake crossed with pumpkin pie that features a creamy spiced filling layered between graham crackers. The guest-worthy treat comes together quickly and can be made ahead, perfect for stress-free entertaining (or anytime at all).
- Level: Easy
- Total: 8 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 597
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 9 g
- Cholesterol
- 79 mg
- Sodium
- 360 mg
Ingredients
Directions
Special equipment:
a 10-inch springform cake pan- Combine the pumpkin puree and the condensed milk in a large bowl.
- Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
- Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
- Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
- Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
- To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.
