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Categories:
gelatin cool lowfat milk milk brown sugar pumpkin salt cinnamon nutmeg ginger whipping cream graham cracker crust
Viewed: 115 - Published at: 9 years agoIngredients
- 2 pkg. Knox gelatin
- 1/2 c. cool lowfat milk
- 1/2 c. lowfat milk, heated to boiling
- 3/4 c. packed brown sugar
- 2 c. canned pumpkin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 c. whipping cream
- 1 c. ice cubes (about 5)
- 9 in. graham cracker crust
Method
- Sprinkle gelatin over cool lowfat milk in blender container.
- Allow to stand for 5 min.
- Add in boiling lowfat milk, cover and process at low speed till gelatin dissolves.
- Add in brown sugar, pumpkin, slat, spices and cream; cover an process at high speed.
- Add in ice cubes, one at a time and process till mix is smooth and ice melted.
- Pour in crust and refrigeratetill hard.
