Three-Ingredient Mini Pumpkin Pie
Ingredients:
2 6-ounce containers of Greek honey yogurt
1 tablespoon pumpkin pie spice
4 mini graham cracker crusts
Whipped cream and ground cinnamon for topping (optional)
2 6-ounce containers of Greek honey yogurt
1 tablespoon pumpkin pie spice
4 mini graham cracker crusts
Whipped cream and ground cinnamon for topping (optional)
Method:
1. In a small bowl, combine yogurt and pumpkin pie spice and stir well.
2. Fill pie shells evenly with the mixture.
3. Top with whipped cream and cinnamon, and enjoy.
1. In a small bowl, combine yogurt and pumpkin pie spice and stir well.
2. Fill pie shells evenly with the mixture.
3. Top with whipped cream and cinnamon, and enjoy.
Stu's No-Bake Pumpkin Pie
Ingredients:
1 package of unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of kosher salt
1 can condensed milk
2 eggs, beaten
1 15-ounce can pumpkin purée
1 teaspoon vanilla extract
1 graham cracker crust
Whipped cream for topping
1 package of unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of kosher salt
1 can condensed milk
2 eggs, beaten
1 15-ounce can pumpkin purée
1 teaspoon vanilla extract
1 graham cracker crust
Whipped cream for topping
Method:
1. In a heavy-based saucepan, bring the gelatin, cinnamon, nutmeg, salt, condensed milk, and eggs to a slow heat. Stir slowly until mixture thickens somewhat, about 10-12 minutes.
2. Add pumpkin purée along with the vanilla. Mix thoroughly.
3. Pour into crust and place in the fridge from 3 hours to overnight.
4. Serve with some whipped cream.
1. In a heavy-based saucepan, bring the gelatin, cinnamon, nutmeg, salt, condensed milk, and eggs to a slow heat. Stir slowly until mixture thickens somewhat, about 10-12 minutes.
2. Add pumpkin purée along with the vanilla. Mix thoroughly.
3. Pour into crust and place in the fridge from 3 hours to overnight.
4. Serve with some whipped cream.
No comments:
Post a Comment