Source: American tradition. Libby's Brand. Knox Brand Gelatin.
Makes 6 servings.
Preparation time: 30 minutes
Tips: A most during Thanksgiving holiday.
Pumpkin pie - Traditional
Or No-Bake
Ingredients
Preparation
TRADITIONAL: using pumpkin pie mix
1 9" pie crust, unbaked
1 (18 ounce) can pumpkin pie mix
1 cup milk or evaporated milk
2 eggs, beaten
whipped cream, optional to serve
TRADITIONAL: using canned pumpkin, see note (1)
1 9" pie crust, unbaked, high fluted edge
2 whole eggs, slightly beaten
1 (16 ounces) can Solid pack pumpkin
3/4 cup sugar
1/2 teaspoon each: salt, ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk, undiluted
NO- BAKE:
1 envelope Knox unflavored Gelatine
1 teaspoon ground cinnamon
1/2 teaspoon each: ground ginger, nutmeg, salt
1 (14 ounce) sweetened condensed milk
2 eggs, well beaten
1 (16 ounce) can pumpkin (about 2 cups)
1 9" pie crust baked
TRADITIONAL. (Both recipes)
1. Beat all filling ingredients in order given until well mixed.
2. Pour into unbaked pie crust. Bake at 425 F degrees for 10 minutes, reduce heat to 350 F degrees and continue baking 45 to 55 minutes or until firm and crust is brown. Cool.
3. Garnish with whipped cream if desired.
Makes 6 to 8 servings.
NO-BAKE.
1. In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt; stir in sweetened condensed milk and eggs. Mix well. Let stand 1 minute.
2. Over LOW heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes.
3. Remove from heat. Stir in pumpkin; mix well.
4. Pour into prepared baked crust. Chill 3 hours or until set.
Garnish with whipped cream if desired. Refrigerate leftovers.
NOTE: 1) You may also use homemade cooked pumpkin as we often did with the Halloween Pumpkin carved meat. Boil pumpkin pieces with some water and brown sugar or piloncillo (Mexican raw sugar) until pieces are soft and can be easily smash. Drain pumpkin pieces and puree using blender.
