Ingredients

The following ingredients have 4 Servings
  • For the crust:
  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tablespoons butter
  • melted
  • 2 tablespoons white sugar
  • For the filling:
  • 1 .25-ounce package unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 14-ounce can sweetened condensed milk
  • 2 eggs
  • beaten

Instruction

  • For the crust: Preheat oven 325F
  • Combine cookie crumbs, granulated sugar and melted butter in a 9-inch pie pan
  • Press into sides
  • Bake for 7 minutes
  • Cool completely
  • For the filling: In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, cloves and salt
  • Stir in condensed milk and beaten eggs, mixing well
  • Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens
  • Remove from heat
  • After ingredients have been stirred and taken off the stove, stir in pumpkin, mixing thoroughly, and pour mixture into gingersnap crust
  • Chill for at least 3 hours before serving
  • Top with whipped cream