The easy, make-ahead assembly of this creamy, no-bake pumpkin pie makes it perfect for holiday entertaining.
1 (14-ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (0.25-ounce) package unflavored gelatin
2 tablespoons water
2 tablespoons butter
1 (15-ounce) can pumpkin purée
1 (9-inch) graham cracker pie crust
- In a small bowl combine sweetened condensed milk, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a saucepan, sprinkle unflavored gelatin over water; let stand 1 minute. Slowly heat until gelatin is dissolved, about 2 minutes.
- Blend in the milk/spice mixture and butter. Continue cooking, stirring constantly, until the butter melts, about 2 minutes.
- Blend in canned pumpkin. Pour into a graham cracker pie crust. Chill until firm.
Makes 8 servings.