You may never bake another
pumpkin pie!
No-Bake
Pumpkin Pie
- 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.
Serves 8.
*Note:
Please exercise caution when using raw eggs that are uncooked
in prepared food (see Food
Safety). We suggest using a pasteurized egg product for this
recipe.
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