Don’t wait until Thanksgiving..this pumpkin pie’s graham cracker crust makes it so special you can enjoy your veggies all year long!
1 Prepared Graham Cracker Crust (recipe below)
1 (.25 oz.) Package Unflavored Gelatin
1 tsp Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
1 (14 oz.) Can Sweetened Condensed Milk (Fat Free or Low Fat)
2 Eggs, beaten
1 (15 oz.) Can Pure Pumpkin Puree
In a heavy saucepan combine gelatin, cinnamon, ginger, and nutmeg. Stir in condensed milk and eggs, mixing well. Let stand one minute, then place on burner over medium heat, stirring constantly until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin and pour into cooled crust. Chill for at least 3 hours before serving.
Graham Cracker Crust:
1 ½ Cups Graham Cracker Crumbs
6 TBSP Butter, melted
¼ Cup Sugar
Preheat oven to 350°. Mix ingredients together with a fork until moistened. Spread mixture into a greased pie plate. Bake for 12-14 minutes or until golden. Cool on wire rack before filling. This crust freezes well, so you can make an extra one for your next pie!