Make Ahead Pumpkin Pie

This no bake, Make Ahead Pumpkin Pie can be made up to 2 weeks in advance and frozen. You'll love the maple-cinnamon topping, too!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

cooling 4

Total Time 15

Servings servings

Calories 451kcal

1 cup heavy cream
1 tablespoon unflavored gelatin (see note 1)
1 (15-ounce) can pumpkin purée (not pumpkin pie filling, see note 2)
3/4 cup granulated sugar
1/4 cup maple syrup
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 9-inch pie crust fully baked and completely cool (homemade or store-bought, see note 3)

In a microwave-safe bowl, whisk cream and gelatin until all the gelatin is wet and the mixture looks slightly lumpy. Let mixture sit until it looks like loose cottage cheese, about 5 minutes.
Microwave gelatin mixture until the gelatin has melted, about 1 minute, whisking after 30 seconds. Whisk until smooth and syrupy and no lumps remain. (If you still see lumps, trying microwaving for 30-second increments.)
In a large microwave-safe bowl, whisk together pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg until combined. Microwave until heated to 110 degrees, about 2 minutes, stirring after 1 minute.
Immediately whisk in gelatin mixture until combined. Pour filling into crust. Gently shake pie filling so it spreads to the edges of the crust. Cool 10 minutes.
Spray a sheet of plastic wrap with nonstick spray and gently press on top of the filling. Refrigerate for at least 4 hours. Or, wrap in aluminum foil and freeze for up to 2 weeks (To serve, completely unwrap pie and thaw at room temperature for 5 hours).

Using a stand mixer fit with the whisk attachment, or with an electric hand mixer, whip heavy cream, maple syrup, cinnamon, and salt on medium-low speed until foamy, about 1 minute.
Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. Topping can be refrigerated for up to 24 hours. Spread topping evenly over pie before serving.

Gelatin: This helps the pie set up without the need for the usual custard mixture which is not freezer-friendly.
Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling). Want to make your own Fresh Pumpkin Puree? It’s easy: Preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor or blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
Yield: This recipe makes 1 pie with 8 slices (or more or less, depending on how you slice it).
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Based on a recipe from Cook's Country.