Search
by Ingredient

Pumpkin Scream Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by rric147

No-bake pumpkin scream pie with a creamy gelatin-set pumpkin filling, fluffy whipped topping, and a chocolate wafer crust. A spookier, lighter take on classic pumpkin pie for Halloween.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

30 min

Pumpkin Scream Pie is the no-bake Halloween cousin of traditional pumpkin pie, and the chocolate wafer crust is what gives it its spooky alter-ego. Instead of a custard baked low and slow, the filling here is set with gelatin and lightened with whipped topping, which means the texture lands somewhere between a chiffon and a mousse rather than the dense slice you might expect.

Cooking the gelatin, egg yolks, and milk together over medium heat is the part to watch. Six minutes of cooking with two stirs in between is enough to dissolve the gelatin and gently cook the yolks without scrambling them. The mix has to cool down to thickened-but-not-set before the whipped topping folds in, otherwise the air collapses.

The ice bath chill is what makes this recipe foolproof. Setting the bowl in ice water for 15 minutes shortcuts what would otherwise be an hour of fridge time, and gives you a workable filling fast. Pumpkin pie spice does the seasoning lifting, so a single teaspoon and a half is all the warm-weather flavor needed.

Pro Tips

  • Bloom the gelatin in the milk for a full minute before applying heat. Skipping this step leaves you with stringy gelatin in the finished pie.
  • Fold the whipped topping in gently with a rubber spatula, not a whisk. Whisking deflates the air and the pie loses its lightness.
  • Use a chocolate wafer crust for the full “scream” effect, but a graham cracker crust works too if you prefer the classic look.
  • Refrigerate at least 2 hours, ideally 4. The pie slices cleaner the longer it sets.

Variations

  • Stir a tablespoon of bourbon or dark rum into the filling for a grown-up version.
  • Top with crushed Oreos, candy corn, or chocolate ghosts for full-on Halloween presentation.
  • Swap pumpkin pie spice for fresh grated nutmeg and cinnamon for a brighter, more aromatic finish.

Ingredients

1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored
¾ 177
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
½ 118
CUP ML MILK
3 3
LARGE LARGE EGG YOLK
1 1
8 231.2
1 1
EACH EACH CHOCOLATE WAFER OR GRAHAM CRUMBS
9 inch pie crust *

Directions

In glass bowl, mix gelatin, sugar, and spice.

Stir in milk and egg yolks.

Let stand 1 minute. Cook on medium for 6 minutes, stirring twice.

Stir in pumpkin.

Place bowl in ice water. Chill 15 minutes, until thickened.

Fold in 2 cups topping. Spoon into crust. Chill 2 hours.

Decorate with remaining topping

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 141 42% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 49mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 196% Vitamin C 5%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
More health news

Email this recipe