Recipe For No Bake Pumpkin Pie in a Cranberry Pecan Crust

I wanted to come up with something new this year. New, but still good that is. I fiddled with my tried and true crust (a dangerous thing) and came up with something colorful and tasty.

1. Info for No Bake Pumpkin Pie in a Cranberry Pecan Crust

• Cook Time: unavailable
• Total Time: unavailable
• Servings: unavailable
• Calories: unavailable

2. Ingredients for No Bake Pumpkin Pie in a Cranberry Pecan Crust

• Cranberry Pecan Crust: (makes 2 single pie crusts or 1 double crust)
• ⅓ cup lard
• ⅓ cup butter
• 2 cups flour
• dash salt
• Ice cold water (between ⅓ and ½ cup)
• No Bake Pumpkin Pie:
• 1 (.25 ounce) package unflavored gelatin
• 1 teaspoon ground cinnamon
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 (15 ounce) can pumpkin puree

3. Directions:

1. Cut the lard and butter into the flour and salt.
2. Add the cranberries and pecans.
3. Add about 3 Tbsp of water and mix with a fork.
4. Continue adding water until it forms a ball.
5. Don’t play with it!!
6. Roll it out and place in pie plate.
7. In a saucepan combine gelatin, cinnamon, ginger, allspice, and salt.
8. Stir in condensed milk and beaten eggs, mixing well.
9. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens.
10. Remove from heat.
11. Stir in pumpkin and orange extract, mixing thoroughly, and pour mixture into baked pie crust (Bake 350 degrees for 18 minutes).
12. Chill for at least 3 hours before serving.
13. Serve with whipped cream and orange zest and maybe a sprinkling of cinnamon.