Individual Pumpkin Pie

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

Directions

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.

Individual Pumpkin Pie
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