Ingredients
16 oz roasted pumpkin, mashed then cooled
1 egg, beaten
12 oz sweetened condensed milk
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp allspice
½ tsp salt
3 oz unflavored gelatin, 1 envelope
3 tbsp water
6 oz graham cracker crumb crust, prepared, molded in pie dish
2 oz whipped cream, optional
Preparation
In a medium-sized bowl, beat together the mashed pumpkin, condensed milk, egg, spices, and salt until combined. Set aside.
In a medium-sized saucepan, sprinkle gelatin over water and let stand for 1 minute.
Over low heat, stir until the gelatin dissolves. Add the pumpkin mixture into the gelatin mixture and mix to combine.
Over low heat, cook and stir constantly for 5 to 10 minutes until the mixture thickens slightly.
Remove from heat and cool down slightly.
Pour this filling into the crust.
Chill for roughly 1 hour, or until set.
When set, slice into your preferred portions, top with whipped cream if desired, and serve!
