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<\/a>This recipe is a slight adaptation from a recipe that’s been going around for years.\u00a0 The traditional recipe calls for a graham cracker crust, but I always felt that was lacking something.\u00a0 So, one year, I tried it with toasted pecans, and wahhlaaalaaa – it was great.\u00a0 If you don’t want to use the pecan crust, try a Gingersnap or Graham cracker crust instead.<\/p>\nEnjoy!<\/p>\n
No Bake Pumpkin Pie with Pecan Crust<\/h2>\n
Pecan Pie Crust<\/a> (recipe below) Combine the milk, egg, spices and salt.\u00a0 Set aside.<\/p>\n 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.<\/p>\n Keeping the heat on low, and using a whisk, blend in the milk\/spice mixture into the gelatine.\u00a0 Stir until the mix is slightly thick, about 5 minutes.\u00a0 Remove from the heat, stir in the pumpkin, mixing well.\u00a0 Pour into the pecan crust and chill at least 6 hours, but overnight is best.<\/p>\n Garnish with extra pecans, if you haven’t eaten them all ;)<\/p>\n 2 Cups toasted pecans Lay the pecans on a parchment lined baking sheet and roast for about 2-3 minutes in a 350 degree oven. Watch them carefully<\/p>\n Remove and place the pecans in a food processor and grind until fine.\u00a0 Add the remaining ingredients and continue to process until the mix starts forming a ball and pulling away from the sides of the bowl.<\/p>\n Press into a 9 inch pie pan, pressing the mix evenly across the bottom and up the sides.\u00a0 Bake in a 350 degree oven for 20 minutes.<\/p>\n Permalink to this recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Yet another chilled recipe from me for Thanksgiving Day.\u00a0 Yes.. I love chilled desserts!!! This recipe is a slight adaptation from a recipe that’s been going around for years.\u00a0 The traditional recipe calls for a graham cracker crust, but I … Continue reading
\n1 14-ounce can sweetened condensed milk
\n1 egg
\n1 teaspoon cinnamon
\n1\/2 teaspoon ground ginger
\n1\/2 teaspoon ground nutmeg
\n1\/2 teaspoon salt
\n1 envelope unflavored gelatin
\n2 teaspoons water
\n1 16-ounce can pumpkin<\/p>\nToasted Pecan Pie Crust<\/h2>\n
\n2 teaspoons butter, melted
\n1\/2 teaspoon vanilla
\n4 tablespoons brown sugar
\n1 tablespoon water<\/p>\n