(by Shirley McNevich)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 envelope Knox unflavored gelatin
2 TBSP water
1 beaten egg
1 - 14oz. can Eagle brand condensed milk (NOT EVAPORATED)
1 - 16oz. can Libby's pumpkin
1 Keebler ready-made graham cracker crust
Cool Whip
In a bowl add milk, beaten egg, cinnamon, ginger, nutmeg and salt--stir and set aside. In a saucepan over low heat add water and the Knox gelatin--stir until completely dissolved. Add the milk mixture to the gelatin mixture--stir and cook over low heat until slightly thickened. Remove from heat and add the pumpkin--stir well. Scoop entire mixture into the graham cracker crust. Chill at least 6 hours. Sprinkle extra nutmeg on top. Top with Cool Whip.
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