Pumpkin "Pie" Gelatin Mold

Pumpkin Pie Gelatin Mold Recipe

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Mikekey *


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


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15 Min
4 Hr


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

How to Make Pumpkin "Pie" Gelatin Mold


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

Printable Recipe Card

About Pumpkin "Pie" Gelatin Mold

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Thanksgiving

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