Credit: FoodLand
Remark: Make this old favorite without even turning on the oven..
WHAT YOU NEED:
| 1 | each | gelatin package (.25 oz) |
| 1 | Teaspoon | ground cinnamon |
| 1⁄2 | Teaspoon | ground nutmeg |
| 1⁄2 | Teaspoon | ground ginger |
| 1⁄2 | Teaspoon | salt |
| 1 | each | sweetened condensed milk (14 oz. can) |
| 2 | each | eggs (separated into 5 egg whites and 4 egg yolks) |
| 1 | each | pumpkin puree (15 oz. can) |
| 1 | each | 9″ prepared Graham Cracker crust |
HOW TO MAKE IT:
- In a dry saucepan combine the gelatin, cinnamon, nutmeg, ginger and salt.
- Stir in the condensed milk and eggs and blend well.
- Let stand for one minute.
- Place saucepan over low heat and stir constantly for about 10 minutes or until the gelatin dissolves and mixture thickens.
- Remove from the heat.
- Stir in the pumpkin puree and mix thoroughly.
- Pour pumpkin mixture into the graham cracker crust and level.
- Chill for at least 3 hours before serving.
- Serve with whipped topping.
Interesting recipe to try out and enjoy!!
