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
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
1
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.
2
Add pumpkin and mix until uniformly blended.
3
Pour into individual 8-ounce jars. Refrigerate at least 4 hours before serving.
4
Chill a mixing bowl. Add cream, sugar and vanilla to the bowl. Mix on medium speed until soft peaks form.
5
Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger snaps.
Ingredients
For the Pie Filling:
¼ oz package unflavored gelatin
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
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