Pumpkin pie is a Thanksgiving staple
3/4 cup (5 1/4 ounces) sugar
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Vegetable oil spray
1. In a medium microwave-safe bowl, whisk cream and gelatin until all the gelatin looks wet (mixture will be slightly lumpy). Let mixture sit for 5 minutes.
2. Heat the gelatin mixture in the microwave for 1 minute. Whisk until smooth and syrupy. Set aside.
3. In a large microwave-safe bowl, whisk pumpkin, sugar, maple syrup, salt, cinnamon, nutmeg and ginger until combined. Heat the pumpkin mixture in the microwave until steaming, about 2 minutes.
4. Add the gelatin mixture to the pumpkin mixture and carefully whisk until well combined. Use a rubber spatula to scrape the filling into the pre-baked, cooled pie crust. Gently shake the pie so the filling spreads evenly to the edges. Let the pie cool for 10 minutes.
5. Lightly spray a sheet of plastic wrap with vegetable oil spray. Gently press the greased plastic onto the filling. Refrigerate the pie for at least 4 hours or up to two days. Slice pie into wedges and serve.
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