Published November 1, 2006.
Our classic graham cracker crust provided a simple and sturdy base for our no-bake pumpkin pie recipe. We achieved the right consistency for our pumpkin pie filling recipe by choosing the right thickener: a modest amount (2 teaspoons) of gelatin that prevented the tough, rubbery texture found in pies made with too much thickener. To attain a rich, velvety texture for our filling, we gave the canned pumpkin a quick whirl in the food processor and replaced the whipped egg whites of classic chiffon-style pies with a simple custard—the yolks were necessary for a luxurious texture.
The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day. Serve with lightly sweetened whipped cream.
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