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Desserts

Blender Pumpkin Pie

Blender Pumpkin Pie recipe
photo by:kraft
The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
10 servings
Magazine Acquisition

what you need

1
envelope  KNOX Unflavored Gelatine
1
can  (12 oz.) fat-free evaporated milk, divided
1
can  (15 oz.) pumpkin
3/4
cup  firmly packed light brown sugar
1
tsp.  ground cinnamon
1/2
tsp.  ground ginger
1/4
tsp.  ground nutmeg
1
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1
 baked pastry shell (9 inch)

Make It

SPRINKLE gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.

ADD half of the whipped topping; stir gently until well blended. Pour into crust.

REFRIGERATE several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Special Extra
Drizzle serving plates with maple syrup before topping with slices of pie.
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