Time to Gobble! Gobble! Gobble!

This is such a fun time of the year, isn't it? Time for yummy food and spending time with family and friends. I am so thankful for so many things, especially my dear friends.
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?  
Enjoy~

 What you will need..

1

can  (14 oz.) sweetened condensed milk

1

tsp.  ground cinnamon

1/2

tsp.  ground ginger

1/2

tsp.  salt

1/4

tsp.  ground nutmeg

1

env.  KNOX Unflavored Gelatine

1/4

cup  water

1

can  (16 oz.) pumpkin

1

 HONEY MAID Graham Pie Crust (6 oz.)

1

cup  thawed COOL WHIP Whipped Topping

Make It

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 Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

How to Make Whipped Topping Dollops

Swirl 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. 

 

Gobble! Gobble!

xo

Janet~