Pumpkin Pie Jello

November 15, 2010 at 1:52 pm | Posted in Chocolate, Cinnamon, Nutmeg, Pumpkin, Recipe, SweetenedCondensedMilk | 7 Comments
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For many, pumpkin pie is synonymous with Thanksgiving and this jello recipe was inspired by my mother’s own recipe for pumpkin pie, served every year for turkey day without fail.  Its made with canned pumpkin, sweetened condensed milk and spices like cinnamon and nutmeg. A bottom “crust” is made from melted chocolate chips.  This is another in a series of Thanksgiving themed jello recipes created for KitchenDaily.com.  Click to read the full article and see step-by-step photos for how to create your own.

1 can (15 oz)  canned pumpkin
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 envelopes of Knox unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 cup sweetened condensed milk
1 bag of chocolate chips

In a medium bowl, fold together pumpkin, sugar, brown sugar, cinnamon, nutmeg until mixture in even and smooth.

In a separate medium bowl, sprinkle 2 envelopes of Knox evenly over 1/2 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in boiling water until gelatin is fully dissolved. Stir sweetened condensed milk into gelatin for 2 minutes until mixture is even.  Stir gelatin mixture well with pumpkin mixture until smooth.

Gently spoon mixture into one large mold or into individual molds. Refrigerate until gelatin is firm.

In a small saucepan, melt down enough chocolate chips to create a base layer about 1/4 inch thick. The amount of chips needed will depend on the size of the mold used. Very gently spread the melted chocolate over the firm pumpkin layer in the mold.  Refrigerate overnight until chocolate hardens and to allow gelatin to fully set.

To unmold your gelatin mold, fill a sink, basin, or large bowl with warm water.  Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release dip the mold in warm water and try again.

Makes about 4 cups.

7 Comments »

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  1. I made this but omitted the chocolate crust. It was SO delicious and I can’t wait to make it again!

    • Thanks Kaci, glad you enjoyed it!

  2. I think this is my fave of the series ^^ this sounds (and looks) so amazing, I might have to try my jello baking skills😉

  3. I made this a second time for Christmas, and again, it was a hit! Thanks so much!

  4. […] creations of all kinds, with a particular emphasis on jello versions of non-gelatin desserts, like pumpkin pie jello, gingerbread jello (shown), and banana cream […]

  5. I’m trying to find this recipe, but the link isn’t current anymore. Do you happen to have this recipe to share with me??

    • Hi Stacy, I have updated the post to include the recipe. Thanks!


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