This no-bake pumpkin pie with a graham cracker crust is super easy to make for a delicious Thanksgiving dessert.
Ingredients
- unflavored gelatin: 1 pack (.25 ounce pack)
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- sweetened condensed milk: 1 can (14 ounce can)
- eggs: 2 piece (beaten)
- pumpkin puree: 1 can (15 ounce can)
- prepared graham cracker crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
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Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving. Debbie Furey
