Tuesday, October 8, 2013


1 envelope Knox unflavored gelatine
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp salt
1 (14-oz) can Eagle Brand milk
2 eggs, well beaten
1 (16-oz) can pumpkin or about 2 cups
1 graham cracker pie crust

In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg, and salt; stir in Eagle Brand milk and eggs.  Mix well.  Let stand 1 minute.  Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes.  Remove from heat. Stir in pumpkin; mix well. Pour into prepared crust.  Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.


~~louise~~ said...

I remember this recipe for some reason, Linda. I may have even "baked" it a couple of times.

Thanks for sharing...

Linda Wilson said...