It’s November, so it’s officially time to be in the holiday spirit. Not to say that I haven’t been incessantly playing Christmas music since September, but it’s now socially acceptable to do so, as well as other wonderfully festive holiday-related activities. Thus, the birth of our easy, homemade, no-bake pumpkin pie. It’s no-bake for a reason. We live in China and have no oven. Sigh. But that certainly doesn’t stop us! So read on to find out how you, too, can create this delicious holiday treat.
We’ll start with the crust. We loosely (and I do mean EXTREMELY loosely) used this recipe for inspiration. Because we have very limited access to most of the ingredients we would usually prefer to use, we have to get creative. You can choose which you would like to do.
We started with one roll of ginger snap cookies for the crust, which Elizabeth placed into a ziploc bag and then smashed into oblivion with my giant bottle of all-natural Chinese cough syrup (a.k.a., tar). We then used regular ol’ pancake syrup to mix the cookie crumbles together and stick to the pan. We went with the syrup because I really wanted to enjoy this pie, and as a general rule, I don’t eat butter or eggs. So use your judgment to mix together the right about of pancake syrup and cookie crumbs. You want it to be moist and stick together without it getting soupy. Once this is finished, put an even layer on the bottom and sides of your pie pan(s). Our recipe made two small-sized pans.
Now we begin the filling. We used one 29 oz. can of Libby’s 100% Pure Pumpkin that we splurged on at the foreign grocery store. Then we used all the ingredients we had available to us. A cinnamon and sugar mill, ground nutmeg and low-fat, organic vanilla oat milk. We began with about one teaspoon each of both the cinnamon/sugar and nutmeg, and about 1/3 cup of oat milk. Then we taste tested. NOT ENOUGH PUMPKIN SPICE. It’s not the holidays without pumpkin spice flavor and China is sorely lacking this. So then we added cinnamon and sugar until our arms were sore from turning the mill, and about 1/3 cup of pure granulated sugar. While it’s not Trader Joe’s pumpkin spice, it’s pretty darn close, and it’s delicious.
Once this was ready, we spooned half into each pie pan and put it in the freezer. This morning we took it out of the freezer to thaw, and tonight, we will enjoy it after our delicious chili dinner. 🙂