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No-Bake Pumpkin Pie

Prep Time:

25 min

Total Time:

4 hr 25 min

Makes:

8 servings

What You Need

1 can (14 oz.) sweetened condensed milk

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 env. KNOX Unflavored Gelatine

1/4 cup water

1 can (16 oz.) pumpkin

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

Make It

MIX condensed milk, cinnamon, ginger, salt and nutmeg with wire whisk until well blended; set aside.

SPRINKLE gelatine over water in medium saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until well blended. Continue cooking 5 minutes or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.

REFRIGERATE 4 hours or until firm. Top each serving with a dollop of the whipped topping just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

How to Make Whipped Topping Dollops

Swirl spoon, held upright, through thawed COOL WHIP Whipped Topping, creating rippled surface on the topping. Dip spoon into rippled topping and scoop up heaping spoonful, maintaining the rippled surface. Gently touch whipped topping onto surface of dessert. Release the topping gradually onto the surface, pulling the spoon up into a crowning peak.

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