Yet another chilled recipe from me for Thanksgiving Day. Yes.. I love chilled desserts!!!
This recipe is a slight adaptation from a recipe that’s been going around for years. The traditional recipe calls for a graham cracker crust, but I always felt that was lacking something. So, one year, I tried it with toasted pecans, and wahhlaaalaaa – it was great. If you don’t want to use the pecan crust, try a Gingersnap or Graham cracker crust instead.
No Bake Pumpkin Pie with Pecan Crust
Pecan Pie Crust (recipe below)
1 14-ounce can sweetened condensed milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 envelope unflavored gelatin
2 teaspoons water
1 16-ounce can pumpkin
Combine the milk, egg, spices and salt. Set aside.
In a sauce pan, sprinkle the unflavored gelatin over the water and let stand for 1 minute, then begin stiring over low heat, until the gelatin is totally dissolved – about 2-3 minutes.
Keeping the heat on low, and using a whisk, blend in the milk/spice mixture into the gelatine. Stir until the mix is slightly thick, about 5 minutes. Remove from the heat, stir in the pumpkin, mixing well. Pour into the pecan crust and chill at least 6 hours, but overnight is best.
Garnish with extra pecans, if you haven’t eaten them all ;)
Toasted Pecan Pie Crust
2 Cups toasted pecans
2 teaspoons butter, melted
1/2 teaspoon vanilla
4 tablespoons brown sugar
1 tablespoon water
Lay the pecans on a parchment lined baking sheet and roast for about 2-3 minutes in a 350 degree oven. Watch them carefully
Remove and place the pecans in a food processor and grind until fine. Add the remaining ingredients and continue to process until the mix starts forming a ball and pulling away from the sides of the bowl.
Press into a 9 inch pie pan, pressing the mix evenly across the bottom and up the sides. Bake in a 350 degree oven for 20 minutes.