Pumpkin Pie Jell-o
Victoria BelangerFor many, pumpkin pie is as synonymous with Thanksgiving as turkey and stuffing -- myself included. (It's a personal favorite, much more so than apple pie.) I was inspired by mother's own pumpkin pie recipe to create this gelatin version of the traditional dessert -- it's lighter (a bonus when you've had too many sides), but tastes remarkably similar. And since this pumpkin pie can stand up on its own -- no crust needed -- you'll save precious time when preparing the feast.

Made with canned pumpkin and sweetened condensed milk, this "pie" tastes like a creamy custard. Nutmeg, cinnamon, and brown sugar add an aromatic spice flavor and a base of chocolate adds a yummy compliment to the pumpkin mixture. Small portioned, individual jello molds work best to serve this rich and decadent dessert.

What You'll Need to Make Pumpkin Pie Jello:

  • 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 unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 1 cup sweetened condensed milk
  • 1 bag of chocolate chips

(Makes about 4 cups.)

See below for step-by-step instructions on making the Pumpkin Pie Jello.

As a frequent guest at friends' dinner parties, Victoria Belanger was tired of bringing the requisite bottle of wine or box of pastries. She wanted to be more creative and bring something fun that everyone could get excited about. Thus began her popular and successful experimentation with Jello molding. With a formal education in photography, the next logical step was to photograph all her wiggly molds and share them with the world. She started a blog and dubbed herself The Jello Mold Mistress of Brooklyn. Victoria's blog has received press attention from The New York Times, Food & Wine Magazine, and a radio interview for "The Splendid Table," just to name a few. See all her Jello Mold creations at her blog.

More Thanksgiving Recipes and Tips:
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In a medium bowl, fold together pumpkin, sugar, brown sugar, cinnamon and nutmeg until mixture in even and smooth.
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In a medium bowl, sprinkle 2 envelopes of unflavored gelatin 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.
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Stir sweetened condensed milk into gelatin for 2 minutes until mixture is even.
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Stir gelatin mixture well with pumpkin mixture until smooth.
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Gently spoon mixture into one large mold or into individual molds. Refrigerate until gelatin is firm.
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In a small saucepan, melt down enough chocolate chips to create a base layer about 1/4-inch think. 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 gelatin fully sets.
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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, and if gelatin does not release, dip the mold in warm water and try again.