This recipe is one that my husband loves and it comes to me, courtesy of my wonderful Mother-in-Law. I have played with this recipe a bit, but try and make it as close to the original as possible, since it’s my husband’s favorite. Everyone should have a favorite food that doesn’t get “edited” or “upgraded”, so this is the one recipe that I don’t change. HOWEVER, if you are interested in making a few edits, this is a simple change you can make to include wine in your dessert. NOTE: Lest my husband reads this post and worries that this year’s pie has wine… it doesn’t. It *has* in the past, but it doesn’t this year.
Mom’s No-Bake Pumpkin Pie:
- 14 oz can sweetened condensed milk (I use the Fat-free version)
- 1 egg, slightly beaten
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 envelope Knox brand geletin
- 2 Tablespoons water **Here’s your substitution opportunity
- 16 oz can solid pack pumpkin (NOT pumpkin pie mix)
- 1 graham cracker pie crust
- Blend the sweetened condensed milk, egg, ginger, nutmeg, and salt together.
- In a 2-quart saucepan, sprinkle gelatin over water and let stand one minute. Stir over low heat until gelatin dissolves.
- Blend in milk mixture
- Stir over how heat until thickened, about 7-9 minutes. Blend in pumpkin and mix well to incorporate.
- Pour into pie shell and chill for several hours.
- Cut and serve with Cool Whip.
NOTE: I substituted James River Cellars Reserve Chardonnay for the water last year. The only major difference was that the gelatin/wine mixture became “like glue” for a bit until the heat allowed it to loosen and blend together. I enjoyed the hint of Chardonnay in the background of the pumpkin pie but will use that for the baked pumpkin pie recipes that I use instead of using it for this recipe.