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filling unflavored gelatin water water pumpkin puree pineapple sugar milk cinnamon ginger ground cloves vanilla crust graham cracker crumbs margarine sugar
Viewed: 33 - Published at: 7 years agoIngredients
- Filling
- 2 (8 ounce) envelopes unflavored gelatin
- 3 tablespoons water, cool
- 1/4 cup water, boiling
- 1 (16 ounce) can pumpkin puree
- 1 (8 ounce) can crushed pineapple in juice
- 2 tablespoons sugar
- 1 cup skim milk
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cloves
- 2 teaspoons vanilla
- Crust
- 1 cup graham cracker crumbs
- 2 tablespoons margarine, melted
- 2 tablespoons sugar
Method
- Mix all of the crust ingredients together and pat into a 9-inch pie pan.
- Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved.
- Put the gelatin mixture and all the other ingredients into a blender and blend until smooth and frothy. Allow the mixture to stand until slightly thickened before pouring into the graham cracker crust.
- Chill for at least 3 hours before serving.
