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Sheila's No-Bake Drambuie Pumpkin Pie

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“Not sure where mom got this recipe, but it is a staple on our Thanksgiving day that I'm old(er) I get to make the pies and this is one of the 3 I bring every year. It was my first pie, so I promise it's a pretty easy pie, even for beginners. I'm not really a fan of traditional pumpkin pie, but I like this no-bake version, it's sort of a pumpkin chiffon type of pie. I serve it with very LIGHTLY sweetened fresh whip cream. I don't have much call for Drambuie, so I buy one of the little airline bottles from the liquor store (which is exactly 1/4 cup). Please give it a try and I hope you enjoy!! (Time listed does not involve pie crust or chilling time)”
1 pie

Ingredients Nutrition

  • 1 (9 inch) pie crusts, baked and cooled (or 10-inch tart crust)
  • 4 teaspoons unflavored gelatin (Knox is a good way to go)
  • 14 cup drambuie (1-inchairline" bottle)
  • 1 12 cups canned pumpkin (NOT pumpkin pie filling, but actual canned pumpkin)
  • 12 cup heavy cream (hey, it's the holidays... use the heavy cream!)
  • 12 cup sugar
  • 3 egg yolks, lightly beaten
  • 34 teaspoon cinnamon
  • 12 teaspoon ground ginger
  • 14 teaspoon nutmeg, freshly ground
  • 14 teaspoon allspice
  • 14 teaspoon salt
  • 4 egg whites
  • 13 cup sugar
  • 1 pinch cream of tartar


  1. Pie Crust:
  2. Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
  3. Filling:
  4. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
  5. In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
  6. In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
  7. Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
  8. Serve with lightly sweetned whipped cream.

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