recipe

Pumpkin pie is a Thanksgiving staple. Our version uses a secret ingredient to make it smooth and sliceable without baking it.

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safety
  • Uses the oven
  • Uses the microwave
  • Uses a knife
difficulty
  • Advanced
time
  • 40 minutes, plus 4 hours chilling time (plus time to make and bake pie shell)
yield
  • Serves 10

Prepare Ingredients

1 recipe
Pie Dough, rolled, shaped, blind-baked, and cooled
1 cup (8 ounces)
heavy cream
1 tablespoon
unflavored gelatin
1
(15-ounce) can unsweetened pumpkin puree, opened
¾ cup (5¼ ounces)
sugar
¼ cup
maple syrup
1 teaspoon
salt
½ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
¼ teaspoon
ground ginger
Vegetable oil spray

Gather Baking Equipment

2
bowls (1 large microwave-­safe, 1 medium microwave-­safe)
Whisk
Oven mitts
Rubber spatula
Plastic wrap
Chef's knife
1
 
1 cup (8 ounces)
heavy cream
1 tablespoon
unflavored gelatin

In medium microwave-­safe bowl, whisk cream and gelatin until all gelatin looks wet (mixture will be slightly lumpy). Let mixture sit for 5 minutes.

 
2
 

Heat gelatin mixture in microwave for 1 minute. Use oven mitts to remove bowl from microwave and whisk until smooth and syrupy. Set aside.

 
3
 
1
(15-­ounce) can unsweetened pumpkin puree, opened
¾ cup (5¼ ounces)
sugar
¼ cup
maple syrup
1 teaspoon
salt
½ teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
¼ teaspoon
ground ginger

In large microwave-­safe bowl, whisk pumpkin, sugar, maple syrup, salt, cinnamon, nutmeg, and ginger until combined. Heat pumpkin mixture in microwave until steaming, about 2 minutes.

 
4
 

Use oven mitts to remove bowl from microwave. Add gelatin mixture to pumpkin mixture and carefully whisk until well combined (ask an adult for help—bowl will be HOT).

 
5
 
1 recipe
Pie Dough, rolled, shaped, blind-baked, and cooled

Use rubber spatula to scrape filling into cooled pie crust. Gently shake pie so filling spreads evenly to edges. Let pie cool for 10 minutes.

 
6
 
Vegetable oil spray

Lightly spray sheet of plastic wrap with vegetable oil spray. Gently press greased plastic onto filling. Refrigerate pie for at least 4 hours or up to 2 days. Slice pie into wedges and serve.