Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) envelope unflavored gelatin 1/2 cup cold water 1 (15 ounce) can pumpkin 1 cup whipping cream, divided 1/2 cup SPLENDA No Calorie Sweetener, Granulated 1/4 cup brown sugar 1 1/2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1 (6 ounce) reduced fat graham cracker crust

Instructions Jump to Ingredients ↑

  1. Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, ¼ cup whipping cream and next 6 ingredients. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170°F (80°C). Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool. Beat remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. Chill 3 hours or until firm.


Send feedback