Happy Thanksgiving everyone! I actually made this mold for a dinner party I hosted back in September but thought it would be an appropriate turkey day post. This pumpkin pie mold is a modified version of this recipe with a much simpler garnish. The texture is very similar to traditional pumpkin pie filling but no crust is required - great for celiacs (gluten-free!) and dieters (sort of. OK, not really.).
Thanks to Paige for her jello photography skills!
1 - 15 oz. can of pumpkin
1/4 cup sugar
1/2 cup brown sugar
1 healthy tablespoon pumpkin pie spice
2 envelopes of Knox unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 can sweetened condensed milk
Mix together your pumpkin, both sugars, and the pumpkin pie spice - make sure there aren't any lumps. While you're mixing that, sprinkle the 2 envelopes of Knox over the cold water and let it soak for a few minutes.
Once the gelatin has soaked into the cold water, slowly stir in the boiling water until it's dissolved - again, make sure there aren't any lumps. Then, slowly stir the sweetened condensed milk into the gelatin mixture until well combined.
Wisk your condensed milk/gelatin mixture into the pumpkin mixture until there are absolutely no lumps! Fill your molds (I recommend doing these individually but you could do one larger mold too) and chill overnight.
Use standard precautions when unmolding and garnish however you choose. I went with everybody's favorite, chocolate syrup and whipped cream. These could be fancy or just Hershey's and a can of Reddi-wip like I used - no judging! There's no judging on this blog. Seriously.