Ingredients
Equipment
Method
Instructions
- In a small mixing bowl, whisk together the unflavored gelatin, ground nutmeg, ground ginger, cinnamon, and salt until evenly combined.
- In a medium saucepan, whisk together the eggs and sweetened condensed milk until smooth and well blended.
- Stir the dry gelatin and spice mixture into the saucepan. Cook over medium heat, stirring frequently, until the mixture begins to thicken, about 10–12 minutes.
- Add the pumpkin puree and stir until completely incorporated and the filling is smooth.
- Pour the pumpkin filling into the prepared pie crust and use a spatula to spread the surface into an even layer.
- Transfer the pie to the refrigerator and chill until completely set. Allow at least 3–5 hours for the firmest texture before slicing and serving.
Notes
A prepared graham cracker crust works especially well with this creamy pumpkin filling.
For the cleanest slices, chill the pie until completely firm before serving. Although the listed recipe time includes 2 hours of chilling, the original instructions recommend allowing 3–5 hours for the pie to fully set.
Stir the filling frequently while cooking so the egg mixture heats evenly and does not stick to the saucepan.
Keep refrigerated until ready to serve.
Nutrition information is an estimate only and may vary depending on the exact ingredients and serving size.