No Bake Pumpkin Pie with Pecan Crust

Yet another chilled recipe from me for Thanksgiving Day.  Yes.. I love chilled desserts!!!

nuts-pecans-halves-rawThis recipe is a slight adaptation from a recipe that’s been going around for years.  The traditional recipe calls for a graham cracker crust, but I always felt that was lacking something.  So, one year, I tried it with toasted pecans, and wahhlaaalaaa – it was great.  If you don’t want to use the pecan crust, try a Gingersnap or Graham cracker crust instead.

Enjoy!

No Bake Pumpkin Pie with Pecan Crust

Pecan Pie Crust (recipe below)
1 14-ounce can sweetened condensed milk
1 egg
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 envelope unflavored gelatin
2 teaspoons water
1 16-ounce can pumpkin

Combine the milk, egg, spices and salt.  Set aside.

In a sauce pan, sprinkle the unflavored gelatin over the water and let stand for 1 minute, then begin stiring over low heat, until the gelatin is totally dissolved – about 2-3 minutes.

Keeping the heat on low, and using a whisk, blend in the milk/spice mixture into the gelatine.  Stir until the mix is slightly thick, about 5 minutes.  Remove from the heat, stir in the pumpkin, mixing well.  Pour into the pecan crust and chill at least 6 hours, but overnight is best.

Garnish with extra pecans, if you haven’t eaten them all ;)

Toasted Pecan Pie Crust

2 Cups toasted pecans
2 teaspoons butter, melted
1/2 teaspoon vanilla
4 tablespoons brown sugar
1 tablespoon water

Lay the pecans on a parchment lined baking sheet and roast for about 2-3 minutes in a 350 degree oven. Watch them carefully

Remove and place the pecans in a food processor and grind until fine.  Add the remaining ingredients and continue to process until the mix starts forming a ball and pulling away from the sides of the bowl.

Press into a 9 inch pie pan, pressing the mix evenly across the bottom and up the sides.  Bake in a 350 degree oven for 20 minutes.

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