Creamy No Bake Pumpkin Pie Recipes

Steps:

• Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
• Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
• Cover and refrigerate until firm, about 2 hours.

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Steps:

• In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
• Whisk in Libby's 100% pure pumpkin.
• Stir in whipped topping. Spread in crust.
• Refrigerate at least 2 hours or until set. Garnish as desired.
• *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food color and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.
• Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.
• In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.
• Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in center of each bar. (Use photo as guide.)
• Store covered in single layer in airtight container at room temperature.