Pumpkin pie is a Thanksgiving staple—I can’t imagine ending the Turkey Day eat-a-thon without it.
But when relatives are vying for precious oven space, how are you supposed to convince them to spare a corner of the oven for just one more dish (even if it is creamy, dreamy pumpkin pie)?
This year, you don’t have to. Because this year, you don’t need an oven for your pumpkin pie.
You just need gelatin.
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Just a few years ago, the folks at Cook’s Country discovered that gelatin—heated with rich heavy cream—could practically replace the eggs in a typical pumpkin pie. Since gelatin sets up in a cool environment, the pie doesn’t have to be baked—it just needs a 4-hour stint in the fridge. You might be surprised that it’s just as luscious and creamy as the usual custard-based pumpkin pie.
Our no-bake take on pumpkin pie is so simple that ATK Kids had to feature it in The Complete Baking Book for Young Chefs. This recipe is also a great place to start if you want to get kids involved in Thanksgiving prep this year—since it can be made up to two days in advance, there’s no need for a last-minute pie-baking frenzy.
The Complete Baking Book for Young ChefsThink baking fun starts and ends with cupcakes? Think again! From breakfast to breads and from cookies to cakes (yes, even cupcakes!), kids can learn to bake it all with the help of this cookbook.
Top each slice with a dollop of whipped cream and let guests’ mouths drop open when you tell them this isn’t their typical pumpkin pie.
Pumpkin PieA sprinkle of gelatin makes this pumpkin pie smooth and sliceable without even baking it.
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