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

1. Blend the sweetened condensed milk, egg, ginger, nutmeg, and salt together.
2. In a 2-quart saucepan, sprinkle gelatin over water and let stand one minute.  Stir over low heat until gelatin dissolves.
3. Blend in milk mixture
4. Stir over how heat until thickened, about 7-9 minutes.  Blend in pumpkin and mix well to incorporate.
5. Pour into pie shell and chill for several hours.
6. 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.