No-Bake Pumpkin Pie

Ingredients

• 16 oz pumpkin canned
• 1  env. knox gelatine unflavored
• 6 oz ready-to-use graham cracker crumb crust 
• 1 tsp ground cinnamon 
• 0.5 tsp ground ginger 
• 0.3 tsp ground nutmeg 
• 14 oz condensed milk sweetened canned
• 0.3 cup water 
• 1 cup cool whip whipped topping thawed

Equipment

• sauce pan
• whisk

Directions

1. Mix condensed milk, cinnamon, ginger and nutmeg with whisk until blended.
2. Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly.
3. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened.
4. Remove from heat. Stir in pumpkin. Spoon into crust.
5. Refrigerate 4 hours or until firm. Top each serving with a dollop of COOL WHIP just before serving.