Pumpkin-Gingercream Pie - cooking recipe

Ingredients

3 egg yolks, lightly beaten
1 (5 oz.) can evaporated milk
1 1/2 c. canned pumpkin
2/3 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 envelope unflavored gelatin
1/2 c. cold water
1/2 tsp. lemon extract
3/4 c. whipping cream
1/4 c. sugar
1 baked 9-inch pastry shell
Gingercream Topping

Preparation

Combine first 8 ingredients in a heavy saucepan.
Cook over medium heat, stirring constantly, 5 minutes; remove from heat. Sprinkle gelatin over cold water in a small bowl; let stand one minute.
Add gelatin mixture to egg yolk mixture, stirring until gelatin dissolves.
Stir in lemon extract and set aside to cool.