The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Sprinkle gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.
- Add half of the whipped topping; stir gently until well blended. Pour into crust.
- Refrigerate several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 24 g, Protein 5 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love