Refrigerator Pumpkin Pie with Pecan Crust

A delicious do-ahead dessert—this recipe requires a few mixing bowls but is worth the effort.

Serves: 8Hands-on: 25 minutesTotal: 3 hours 35 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. softened butter, divided
  • 2 cups chopped pecans
  • 16 packets sugar substitute
  • 2 Tbsp. butter, softened, plus extra for greasing
  • 1 packet gelatin
  • 1⁄4 cup water
  • 1 tsp. pumpkin pie spice
  • 1 can (15 oz.) pumpkin purée
  • 2 tsp. grated orange zest
  • 1 1⁄2 cups heavy cream
  • 2 tsp. vanilla extract


  • Heat oven to 400°F. With 1 tablespoon of butter grease the bottom and sides of a 9-inch tart pan with removable bottom.
  • In the bowl of a food processor, combine the nuts, 4 packets of sugar substitute, and the remaining 2 tablespoons of butter; process until finely ground. Press the mixture onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until golden brown. Cool on a wire rack.
  • In a small bowl, sprinkle the gelatin over the water; let sit for 5 minutes until the gelatin softens. Heat a small skillet over medium heat and toast the pumpkin pie spice for 1 to 2 minutes, until fragrant, stirring frequently. Reduce heat to low, stir in the gelatin mixture, and cook 1 to 2 minutes until the gelatin melts. Remove from heat and cool to room temperature.
  • Place the pumpkin purée in a large bowl and mash with a fork to loosen. Mix in the orange zest. In another large bowl, using an electric mixer on high speed, beat the cream with the remaining 12 packets of sugar substitute and the vanilla until soft peaks form. With a rubber spatula, slowly fold in the gelatin mixture (if too stiff, heat on the stove until melted but not hot). In 3 parts, gently fold the whipped cream mixture into the pumpkin purée. Pour the filling into the cooled pie shell and smooth the top. Refrigerate at least 3 hours before serving.