Pumpkin Pie Recipe

November 22, 2012

Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Makes: 10 servings (1 slice and 2 tablespoons Reddi-wip each)


1 envelope unflavored gelatin
1/3 cup water
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons pumpkin pie spice
2 cups whipped cream
1 large graham cracker pie crust (10-inch, 9 ounces)
Whipped cream for garnish, optional


6. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook and stir over low heat until gelatin dissolves.

7. Combine pumpkin, milk and pumpkin pie spice in large bowl with wire whisk until well blended. Stir in gelatin mixture. Let cool 10 minutes. Gently stir in 2 cups whipped cream until combined.

8. Pour mixture into crust. Chill at least 3 hours, or until set.

9. Cut pie into 10 slices. If desired, top each slice with a serving of whipped cream just before serving.

Note: A 9-inch pie crust may be substituted if desired. Crust will be very full.

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