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No Bake Pumpkin Pie


1 can (14 oz) sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground ginger
1 envelope Knox unflavored gelatine
2 tablespoon water
2 tablespoon butter
1 can (16 oz) pumpkin (about 2 cups)
8 inch (6 oz) prepared graham cracker crust

In small bowl, blend milk, cinnamon, nutmeg, salt and ginger; set aside.

In medium saucepan, sprinkle unflavored gelatine over water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 2 minutes. Blend in milk mixture and butter. Continue stirring over low heat until butter is melted, about 2 minutes. Blend in pumpkin. Turn into prepared crust; chill until firm. Garnish, if desired, with whipped cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.