9graham crackerswhole, approx. 1 1/4 cups of crumbs
3Tbspsugar
5Tbspbutter,, salted melted
Instructions
In a heavy pan combine gelatin, spice and salt.
Stir in condensed milk, orange juice and eggs, mix well.
Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
Remove from heat and stir in vanilla.
Stir in pumpkin. Mix well.
Pour into crust.
Chill 4 hours before serving
Garnish with whipped cream and a sprinkle of pumpkin pie spice.
Homemade Graham Cracker Crust
Combine crumbs and sugar
Add in melted butter and stir to combine.
Press mixture into a 9 inch pie pan and press firmly to sides and bottom
Bake at 350 for 8 minutes.
Cool
Notes
Tips: You can switch out the graham crackers for a chocolate wafer cookie crust, or use Oreos or vanilla wafers. Even a cinnamon graham cracker would be delish!How to store your pie:In the Fridge: You can store this no bake dessert covered in the fridge for two days. In the Freezer: It will keep in the freezer for up to two months. Add the whipping cream before serving. Thaw overnight in the refrigerator. Wrap the pie in plastic wrap and foil or place in a zippered freezer bag. Freeze the whole pie or slices of pie.Recipe adapted from allrecipes