No-Bake Pumpkin Pie
Once you taste this version of the traditional Thanksgiving dessert, you may never bake another pumpkin pie again!
1 (14-ounce) can sweetened condensed milk
1 large fresh egg*, slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 envelope unflavored gelatin
2 teaspoon water
1 (16-ounce) can pumpkin
1 (9-inch) graham cracker crust
- In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.
- In medium saucepan, sprinkle unflavored gelatin over water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 2 minutes. Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Remove from heat and stir in pumpkin. Turn into prepared crust; chill until firm.
- Garnish, if desired, with whipped cream.
Makes 8 servings.
*We suggest using a pasteurized egg product for this recipe.