It’s the week before Thanksgiving, and I’m already starting to think about all of the delicious food we’ll have at the house next week.
Thanksgiving is such a wonderful holiday. It’s a time to get together with family and friends, and remember all of the goodness that God has given to us. And to eat of course!
Family is so important, and the holidays is a great time to catch up with our loved ones over a piping hot plate of steaming green beans, fresh buttered rolls, tangy cranberry sauce, and, of course, juicy sliced turkey! (Or ham, as my family tends to prefer.)
Often, as girls, we’ll find ourselves in the kitchen on this special holiday to help prepare the goodness that will be served at the table.
And, of course, we can’t forget about dessert. Pumpkin pie is one of our family favorites. It’s probably the only time of year that I eat it.
My sister came across a recipe for an easy, no-bake version of this special classic.
I’d like to share it with you – it’s really yummy when topped with whipped cream! 🙂
“O taste and see that the LORD is good: blessed is the man that trusteth in him.” Psalm 34:8 (KJV)
NO-BAKE PUMPKIN PIE
Recipe courtesy of: Kandace
14 oz can sweetened condensed milk
1 egg, slightly beaten
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 T water
1 envelope Knox unflavored gelatin
16 oz can pumpkin
Graham cracker crust
Blend milk, egg, spices, & salt in bowl. Sprinkle gelatin over water in medium pot. Let stand 1 minute. Then stir over low heat for 2 minutes.
Blend milk mixture, stir 5 minutes or til slightly thickened.
Blend in pumpkin. Pour into crust.
Chill until firm. Top with whipped cream.