Ingredients
1-1/2 c. canned pumpkin
1/2 c. milk
3 egg yolks
1 c. sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
1/2 t.cinnamon
1 T. unflavored gelatin
1/4 c. cold water
1 c. heavy cream, whipped
1 baked 9" pie shell
Preparation
Heat pumpkin & milk. Mix egg yolks w. 1/2 c. sugar, salt & spices. Blend into pumpkin. Dissolve gelatin in water & stir into hot pumpkin mixture. Chill until partially congealed. Fold in cream whipped with remaining sugar. Pour into baked shell. Top w. Cool Whip if desired.
