HOLLY'S NO-BAKE PUMPKIN PIE       

No eggs - so use this for those with allergy to eggs.

- Best if made a day ahead.
Recipe courtesy of HollysHints.com

1 can sweetened condensed milk (14 oz.)

1 ½  t  cinnamon

1 t  ginger

½ t  nutmeg

½ t  salt

1 envelope Knox gelatin

2 T  water

1 can pumpkin (16 oz.)

1 pre-baked pie crust


- Blend the spices into the canned milk. 

- In a saucepan sprinkle the gelatin over the 2 T water.  Over low heat stir until the gelatin dissolves. 

- Stir in the spice & milk mixture. 

- Remove from the heat. 

- Let it cool until it thickens (about 10 minutes) 

- Now mix the pumpkin into the mixture thoroughly. 

- Pour it into the pie crust. 

- Refrigerate. 

HINT:  This pie freezes well, up to 2 months.

Enjoy!

  My son has a severe allergy to eggs when he was young so we used this recipe often all year 'round because it was one of his favorites and it was easy to do!

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