QUICK & EASY NO BAKE PUMPKIN PUDDING PIE ~ FRESH PUMPKIN AND EASY GRAHAM CRACKER CRUST!

today I’m gonna make a very easy quick
no baked pumpkin pudding pie with a
graham cracker crust for this recipe
we’re going to use fresh pumpkin you can
use canned pumpkin if you want to but
I’m gonna use this fresh little pumpkin
and I’m just going to cut it up scoop
out the innards I’m gonna save the seeds
for roasting later and I’m just going to
cook the chunks of pumpkin in the
microwave and once it’s cooked I’ll
scrape the inner flesh away from the
skin just like you cook any squash in
the microwave I know a lot of people
prefer to bake them but you can cook
your acorn squash butternut spaghetti
squash all of those including pumpkin in
the microwave so this is gonna get cut
up and go in the microwave right away
while we make the graham cracker crust
which yes you can buy your graham
cracker crust already Nate if you want
to I think they’re less than $1 at
Walmart but today since I have graham
crackers from the dumpster that are
partially crushed up anyway I thought
hey go ahead make a graham cracker crust
to make your graham cracker pie crust
all you need is one of these sleeves of
graham crackers once you crush that up
it’s 1 and 1/2 cups of graham cracker
crumbs combined with 6 tablespoons of
melted butter or margarine see there you
go it is all melted in there we’ll try
not to pour it on the floor melted
butter margarine or your vegan butter
replacement I suppose you could use
coconut oil I never tried that but if
you have let me know how that worked out
I’m sure it would have a coconut flavor
that would go very well for many
refrigerator pies I’m not sure how well
it would go with the pumpkin pudding pie
anyway besides the pumpkin puree the
other ingredients we will need for the
pumpkin pudding filling are instant
pudding mix you can make your pudding
from scratch if you want to but I don’t
so I’m using this and yes I know the
word is backwards
the camera is doing tricky things and
it’s flipping the image but you can
trust me it says jello brand instant
sugar-free pudding mix I’m also going to
use one packet of unflavored gelatin
which I will later dissolve in some milk
to help firm the pudding pie filling to
make it sliceable and pumpkin pie spice
which if you don’t have this little
blend though it is readily available
this time of year
it has your ginger no does it have
cinnamon allspice oh yes ginger nutmeg
okay cinnamon ginger nutmeg allspice and
salt fighting agents hmm
pumpkin pie spice but let’s start by
putting our graham crackers into this
bag and then we’re going to crush them
into crumbs so we’ll just put just Ram
crackers into the bag break them up a
little bit as we go a little bit broken
I’m having spent some time in a dumpster
but their bags were intact and they were
perfectly clean we’ll seal up the bag
and we’ll proceed to crush these into
crumbs some people would use a rolling
pin I’m gonna use this handy handheld
beginni squash really good for taking
out your aggressions thinking about all
the trolls believe all their stupid
obnoxious comments on your channel there
we go crushed into crumbs so easy then
we’re just gonna pour in our melted
butter Myra’s you’re a vegan spread
takes tablespoons to one and a half cups
of crumbs
and just mush it all together until
they’re all nice and moist because then
you’re gonna press this into your pie
pan doing it in the plastic bag helps
contain the mess
I of course wash my bags out after I use
them and reuse them now today I’ve
decided to use this rectangular pan
instead of a round pie plate because I
want to make pumpkin pudding pie bars as
it were I just thought we’ll go for a
different shape rather than your round
pie and your wedge shaped pieces so
we’re just gonna press that down to make
the crust I think a really nice addition
to this pie crust would be some cinnamon
also in general when you’re making a
graham cracker crust adding some chopped
nuts or some almond flour adds another
level of richness and deliciousness to
your dish
if you live in a country where you
cannot get graham crackers readily and
cheaply you could use any kind of cookie
any crunchy little cookie your heart
desires to crush up and turn into your
little crust so you just press it down
and there you go we’ll set that aside
and we’ll check on how those chunks of
pumpkin are doing in the microwave this
is the pumpkin after about five minutes
in the microwave and yes it’s pretty hot
it’s getting there I can feel it getting
soft here and there but not everywhere
it obviously needs more cooking time
okay there’s the pumpkin cooked I take
between 10 and 12 minutes so let’s say
11 11 minutes in the microwave so I’m
going to scrape all the flesh away from
the skin now and then puree the flat
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there’s all the pumpkin now you saw how
easy that was to scrape it off from the
skin as I was doing that
I was kind of wondering in the Libby’s
pumpkin factory for example where their
puree and canning pumpkin do they bother
to separate the flesh from the pumpkin
skin or do they just puree it all
together and they have such amazing
puree equipment that you would just
never know the skin is in there because
you can eat the skin I used to think you
always had to scrape the squash away
from the skin and then one time I was in
the grocery store and they had samples
of roasted chunks of I want to say
butternut squash maybe a corn and it
still have a skin on and it was
delicious and I really never knew before
that you could eat the skin but I always
eat it now so I’m thinking maybe you
could just puree the skin and I don’t
know I don’t have amazing professional
factory level peering equipment I’m just
gonna use my little immersion blender so
anyway that’s what we’re just dumped it
on the floor okay well there’s a lot of
pumpkin here there’s more than enough I
assure you of course nobody dumped it on
the floor pumpkins very good for you I
think I’ll feed that little chunk that
is thick stuff okay good enough because
I’m gonna use the immersion blender more
when I mix it with the pudding mix so it
should get nice and creamy and smooth
now for the pudding mix this requires
three cups of milk but because I’m
adding the pureed pumpkin I’m gonna cut
back on the milk so that it doesn’t stay
too liquidy I wanted to firm up into a
sliceable
pudding pie in the fridge so I’ll
probably cut it back to two cups of milk
I’ve tried doing this before with almond
milk it didn’t work it just didn’t
solidify very well what I want to do
first is take a cup of milk I’m going to
up in the microwave and then dissolve my
packet of plain gelatin in that then
I’ll add the second cup of milk and mix
those in with the pudding mix okay
there’s the milk I warmed it up for a
minute in the microwave my assumption is
the gelatin powder will dissolve more
readily if the milks heated up I’ll top
that off to two cups of milk which is
one point just put that in my mixing
bowl mix now how much pumpkin puree to
add normally you would use one of those
smaller cans which i think is 16 ounces
I am just going to wing it I’m not gonna
put all of it in because I can tell it’s
too much this won’t go to waste I can
use what’s left to make pumpkin bread or
pumpkin muffins cookies are relatively
small batch of pumpkin soup in with the
pudding I’ll put a bunch of pumpkin pie
spice since I indulged and went out and
bought cloves recently I’m just gonna
give an extra little tiny dash of cloves
we’ll just blend all this together
alright that’s pretty thick and blended
just pour it in here on top of my graham
cracker crust then we’ll pop it in the
fridge and hope that it firms up and
that it will become credible squares for
dare I say rectangles obviously you
could do it in a round pie pan I’ve
always done it in a round pan before I
just wanted to change things up today
bring some excitement to all our lives
now if you wanted to make it super
spooky and Halloweeny you could always
put some Halloween sprinkles on top I’m
not going to because I don’t have any in
the house right now but you could so in
the fridge this goes everybody cross
your fingers now I’m a little nervous
that I overdid it on the cloves and the
girls aren’t going to like it so I’m
gonna sprinkle a little bit of cinnamon
on top my idea is that that’s my balance
at the cloves but I don’t know it might
just be the nail in the coffin of this
particular desert who knows looks pretty
though doesn’t it here’s the pumpkin
pudding pie after about three hours in
the fridge so let’s see if we can cut it
the first piece is often the hardest to
get out oh pretty good oh I flipped it
over there we go now we just need a
taste tester it’s taste testing time
here I’ll hold it for you like a little
table is it warm it’s not warm it’s a
refrigerator pies not a cooked pumpkin
pie it’s a no bake easy peasy refrige
pie which might be a little heavy on the
cloves which I now regret having extra
of but you’ll like it cuz it’s got that
traditional pumpkin flavor with a graham
cracker crust a very quite a week for
hack requests mm-hmm what do you think
very good that’s close in there that is
just like pumpkin pie
really yeah supposed to oh yeah you can
take it and curl up on the sofa with a
good butcher we’re gonna feed me some
okay
I love feeding people especially putting
baby pumpkins really good for you
makes me want to have more babies so I
can feed them mushy foods or good
practice for when you get a little older
and you don’t have any teeth left and I
have to feed you mushy foods it’s
already here it’s pumpkin goes down easy
stop pretending it doesn’t go down
easily mm-hmm so good you want to lick
the spoon well there you go
super easy no beg somewhat frugal made
with an actual pumpkin graham cracker
crust put together at home not bought
pumpkin pudding pie thanks for watching
stay frugal
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