No-Bake Pumpkin Pie
Submitted by Leslie Haagsma
1 (14-ounce) can sweetened condensed milk
1 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.
(From Nancy’s Kitchen)
Submitted by Leslie Haagsma
1 (14-ounce) can sweetened condensed milk
1 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.
(From Nancy’s Kitchen)
