I want to wish each and everyone a very Happy Thanksgiving. I thought that in honor of this holiday, I would post a yummy recipe I found online. It's for pumpkin pie. And the best part is that it is NO BAKE! How awesome is that?
What you will need..
- 1can (14 oz.) sweetened condensed milk1tsp. ground cinnamon1/2tsp. ground ginger1/2tsp. salt1/4tsp. ground nutmeg1env. KNOX Unflavored Gelatine1/4cup water1can (16 oz.) pumpkin1HONEY MAID Graham Pie Crust (6 oz.)1cup thawed COOL WHIP Whipped Topping
MIX condensed milk, cinnamon, ginger, salt and nutmeg with wire whisk until well blended; set aside.
SPRINKLE gelatine over water in medium saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until well blended. Continue cooking 5 minutes or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.
REFRIGERATE 4 hours or until firm. Top each serving with a dollop of the whipped topping just before serving. Store leftover pie in refrigerator.
Kraft Kitchens TipsSize-WiseEnjoy a serving of this rich and indulgent treat on special occasions.How to Make Whipped Topping DollopsSwirl spoon, held upright, through thawed COOL WHIP Whipped Topping, creating rippled surface on the topping. Dip spoon into rippled topping and scoop up heaping spoonful, maintaining the rippled surface. Gently touch whipped topping onto surface of dessert. Release the topping gradually onto the surface, pulling the spoon up into a crowning peak.
And don't forget to watch the Macy's Thanksgiving Day Parade 9:AM-12Noon!
I will be posting new creations the day after Thanksgiving so please come back for a peek.