Loading ...Its officially autumn, and time for pumpkin pies. This one is a pretty unusual recipe.
2 (9 inch) graham crusts or pastry shells, cooked
2 envelopes Knox unflavored gelatin
1/2 c. cold milk
1/2 c. milk, heated to boiling
3/4 c. firmly packed brown sugar
2 c. pumpkin
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ginger
1 c. canned milk (evaporated)
1 c. ice cubes or crushed ice
Sprinkle gelatin over cold milk in blender container. Allow to stand while assembling other ingredients. Then add boiling milk. Cover and process at low speed until gelatin dissolves. If any gelatin granules cling to container, use rubber spatula to push them into mixture. Add brown sugar, pumpkin, salt, spices, and canned milk. Cover and process at high speed. Add ice cubes one at a time. Process until mixture is smooth and ice melted. Chill about 5 minutes and turn into prepared crusts. Chill until firm.
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This entry was posted on Tuesday, September 25th, 2007 at 10:56 pm and is filed under edible. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Mmmmmmm… I love pumpkin pie!
I LOOOOOOVE pumpkin pie.
With whipped cream.
Or cool whip. Cool whip is much better than real whipped cream.