Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 env. (1/4 oz.) unflavored gelatin
- 1/4 cup water
- 1 can (16 oz.) pumpkin
- 1 cup thawed frozen whipped topping
Preparation
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Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
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Beat condensed milk and spices in small bowl with whisk until well blended; set aside.
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Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove saucepan from heat. Stir in pumpkin. Spoon into crust.
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Refrigerate 4 hours or until firm.
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Serve topped with whipped topping.
Recipe Tips
Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.
SubstitutePrepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs.
For a Baked CrustHeat oven to 375°F. Prepare crust as directed; bake 8 to 10 min. or until lightly browned. Cool completely before filling.
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