pumpkin "pie" gelatin mold

Name: Pumpkin "Pie" Gelatin Mold
Prep time: 15 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1 can(s) (15-oz) pumpkin (not pie filling); 1/4 cup(s) granulated sugar; 1/2 cup(s) dark brown sugar, packed; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground ginger; 2 tablespoon(s) (2 envelopes) unflavored gelatin powder; 1/2 cup(s) cold water; 3/4 cup(s) boiling water; 1 cup(s) sweetened condensed milk

7 Pinches

Mikekey *

Seattle, WA

Updated on Apr 7, 2016

A nice change from heavy pie. Can also be served in pre-baked and cooled tart crusts. Cook time is refrigeration time.

Rate

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prep time 15 Min

cook time 4 Hr

method Refrigerate/Freeze

yield 4-8 serving(s)

Ingredients

1 can (15-oz) pumpkin (not pie filling)
1/4 cup granulated sugar
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons (2 envelopes) unflavored gelatin powder
1/2 cup cold water
3/4 cup boiling water
1 cup sweetened condensed milk

How To Make pumpkin "pie" gelatin mold

Step 1

In a bowl, mix together pumpkin, sugars and spices until smooth.

Step 2

In a separate bowl, sprinkle the gelatin over the cold water and let sit 2 minutes. Add boiling water and stir until the gelatin is dissolved. Add condesnsed milk and stir until smooth.
Step 3

Add gelatin mixture to pumpkin mixture and beat with electric mixer until smooth. Pour into a 4-cup mold or 5 to 8 individual molds. Refrigerate until firm, 3-4 hours. Unmold and serve.
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