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10 minutes
10 minutes
200 minutes
- 1 (.25 ounce) package unflavored gelatin
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1 (15 ounce) can pumpkin puree
- 1 (9 inch) prepared graham cracker crust
- In a heavy saucepan, mix gelatin, cinnamon, ginger, nutmeg, and salt. Add condensed milk and beaten eggs, and stir well. Let it sit for one minute, then cook on low heat, stirring constantly until the mixture thickens and the gelatin dissolves, about 10 minutes. Remove from heat.
- Combine pumpkin mixture with a graham cracker crust and refrigerate for a minimum of 3 hours before serving.
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