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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This delicious pie is so light and fluffy that folks will have room for a slice no matter how full they are! Guests are always delighted with the delicate flavor. Ingredients:
1 envelope unflavored gelatin |
1/2 cup cold water |
3/4 cup milk |
1 cup packed brown sugar |
1 cup canned pumpkin |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1-1/2 cups whipped topping |
1 graham cracker crust (9 inches) |
Directions:
1. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours.
2. Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.
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