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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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For all of you who can't do regular crust or simply want something a little lighter, but can't bear to give up the pumpkin pie... Top with whipped cream and graham cracker crumbs, if you like Ingredients:
14 g unflavored gelatin (2 packets) |
2 tablespoons water |
1 (14 1/2 ounce) can evaporated 2% milk |
1 (15 ounce) can pumpkin |
1/2 cup brown sugar |
1 teaspoon vanilla |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/8 teaspoon allspice |
1/8 teaspoon clove |
Directions:
1. In a meduim bown, add gelatin to water, allowing to settle until softened, 5-10 minutes.
2. In a small saucepan, bring 1 c of the milk just to boiling and gradually add to gelatin, stirring constantly.
3. Stir in the remainder of the ingredients.
4. Pour mixture into greased (I recommend using cooking spray) 9 pie plate.
5. Refrigerate 3-4 hours or until firm. Garnish as desired and serve.
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