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No-Bake Spiced Pumpkin Pie Recipe

This no-bake spiced pumpkin pie recipe is sure to be a fall favorite. This recipe was a finalist in our 'No Bake' Recipe Contest! 

Servings: 6

Active time: 19 minutes

Total time:


  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 can sweetened condensed milk (14 oz)
  • 1 pack of unflavored gelatin (1/4 oz)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 15 oz can puréed plain pumpkin, or pumpkin pie mix
  • 1 9-inch prepared graham cracker pie shell
  • 3/4 c heavy cream
  • 1 tsp sugar


  1. In a mixer, whip eggs until smooth and creamy. Add condensed milk, then mix in the gelatin, cinnamon, nutmeg, ginger, ground cloves, and salt. 
  2. Pour mixture into saucepan and continually stir for 10 minutes on low heat, or until mixture thickens. 
  3. Remove from heat. Mix in pumpkin purée, and pour into graham cracker crust. Refrigerate for at least 2 hours (when firm). 
  4. When ready to serve, whip the cream with the sugar and place on top of pie.


You can also add vanilla ice cream to this recipe, for garnish (optional).


Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 620
Calories from Fat 270
Total Fat 29g (45% DV)
Saturated Fat 14g (70% DV)
Trans Fat 0.5g
Cholesterol 135mg (45% DV)
Sodium 550mg (23% DV)
79g (26% DV)
Dietary Fiber 4g (16% DV)
Sugars 65g
Protein 13g
Vitamin A 200%
Vitamin C 15%
Calcium 35%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.