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.
2 comments:
I remember this recipe for some reason, Linda. I may have even "baked" it a couple of times.
Thanks for sharing...
:)
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