No-bake pumpkin pie recipe

This no-bake pumpkin pie is a delicious dessert that is quick and easy to prepare. Because of its creaminess and softness with all the flavor of autumn, pumpkin is great for making sweet recipes. In addition, it is easy to cook, so it is a perfect alternative to prepare during the season.

If you like cheesecakes, you will love this one, discover how to make pumpkin pie without an oven easily and it will surely be a success at home while taking advantage of all the properties of pumpkins.

Ingredients to make pumpkin pie without oven:

• 300 grams of pumpkin puree
• 180 grams of cookies
• 100 grams of melted butter
• 200 grams of cream cheese
• 4 tablespoons of white sugar
• 4 dessert spoons of brown sugar
• 250 grams of whipping cream
• 3 sheets of gelatin
• 2 dessert spoons of ground cinnamon

How to make pumpkin pie without oven:

1. To prepare the pumpkin pie without oven, first prepare the base of the pie.
2.  Chop the cookies until they are well ground. Put the butter in the microwave to melt it.
3. On the other hand, put the gelatin sheets to soak in water for 10 minutes.
4.  Put the ground biscuits and the melted butter in a bowl, mix well with your hands until everything is well integrated.
5. Take a removable 18-20 cm mold and put a piece of paper on the base.
6.  Cover the mold with the cookiesand press them well so that they are uniform throughout the entire mold. Put it in the fridge for 30 minutes.
7. Cook the pumpkin in pieces, it can be done in the oven or put it in the microwave. About 200-250 g of pumpkin should remain after cooking.
8.  Put the cooked pumpkin in a bowl together with the white sugar, the brown sugar, the cinnamon and the cream cheese, beat everything together.
9. Take 50 ml of the cream that you will heat for a few seconds in the microwave, add the gelatin sheets and mix well until they are dissolved.
10. Add the cream together with the gelatin to the doughand mix.
11.  Beat the rest of the cream until it is assembled. Add it to the previous mixture little by little until it is well incorporated.
12. Take the mold out of the fridge, pour the cream over the biscuit base in the mold and let the cake cool in the fridge for 4-6 hours,or overnight.
13. When you serve this no-bake pumpkin cheesecake, take it out of the fridge, unmold it, and transfer it to a platter.
14. Sprinkle a little ground cinnamon on top of the cake, it can also be accompanied by semi-whipped cream.