Fluffy Pumpkin Pie
1/2 cup sugar
1 pkg. unflavored gelatin
1 tsp. pumpkin pie spice*
1/2 tsp. salt
3/4 cup milk
1 egg, slightly beaten
1 16 oz. can pumpkin
2 cup Cool Whip (4 1/2 oz.)
9-inch pie shell
Combine sugar, gelatin, spieces, and salt in a
saucepan. Blend in milk. Cook and stir over
medium heat until sugar and gelatin are dissolved
and mixture just comes to a boil. Gradually stir hot
mixture into egg. Blean in pumpkin; chill until very
thick and cool. Then blend in 1 cup Cool Whip.
Spoon into pie shell. Chill till firm. Top with
remaining Cool Whip.
1/4 tsp. ginger, 1/4 tsp. ground cloves.
|Fluffy Pumpkin Pie