No Bake Pumpkin Pie
Serving Size : 8
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 envelope Knox unflavored gelatine
2 tablespoons water
1 egg, slightly beaten
1 14 oz. can Eagle brand condensed milk; not evaporated type milk
1 16 oz. can pumpkin about 2 cups; not prepared pie filling type
1 graham cracker crumb pie crust
In small bowl blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.
In medium saucepan, sprinkle unflavored gelatine over water; let stand 1
minute. Stir over low heat until the gelatine is completely dissolved, about 2
minutes. Blend in the milk mixture. Continue to stir over low heat until the
mixture is slightly thickened, about 5 minutes. Blend in the canned pumpkin.
Turn mixture into the graham cracker crust, chill until firm. Garnish if
desired with whipped cream.Makes 8 servings.
Per Serving (excluding unknown items): 149 Calories; 8g Fat (44.4% calories
fromfat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
304mgSodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other
Carbohydrates.
Jenn Mom2sam &Tiny
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