Name: Individual Pumpkin Pie
Yield: 8 servings
Ingredients: ¼ oz package unflavored gelatin; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; ½ tsp salt; ¼ cup New Hampshire Maple Syrup; 14 oz can sweetened condensed milk; 2 large eggs, beaten; 15 oz can pumpkin puree; Calef's Ginger Snaps, crumbled; 1 cup whipping cream, cold; 2 tbsp granulated sugar; ½ tsp pure vanilla extract

Recipe Tip: The individual pies make an easy to transport dessert during the Holidays. This recipe is also make one 9-inch pie.

For the Pie Filling:

¼ oz package unflavored gelatin

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp salt

¼ cup New Hampshire Maple Syrup

14 oz can sweetened condensed milk

2 large eggs, beaten

15 oz can pumpkin puree

Calef's Ginger Snaps, crumbled

For the Sweetened Whipped Cream:

1 cup whipping cream, cold

2 tbsp granulated sugar

½ tsp pure vanilla extract

Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, maple syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat. Stir continuously until thickened, about 10 minutes.

Add pumpkin and mix until uniformly blended.

Pour into individual 8-ounce jars. Refrigerate at least 4 hours before serving.

Chill a mixing bowl. Add cream, sugar and vanilla to the bowl. Mix on medium speed until soft peaks form.

Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger snaps.

Ingredients