rcle. Transfer to a glass pie plate. Trim excess dough, leaving
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
ilk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth
olks lightly; stir in milk, pumpkin, salt and spices.
Blend
Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
n 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice
he sugar and add the pumpkin, milk, spices and salt.
Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
Cook
together\tthe brown sugar, pumpkin, spices, sugar and milk
over\tlow
heat
of double boiler until thickened to light custard
consistency.
Add\tgelatin,
being
sure
it is dissolved.\tCool.
Beat
egg
whites with cream of tartar; add sugar slowly.
Fold
into cooked pumpkin mixture; put in baked pie crust.
Let
set
until firm.
Garnish with whipped cream, nuts and maraschino cherries.
Double recipe makes 3 pies.
Beat first 4 ingredients on low 1 minute.
Add Cool Whip. Fold in.
Pour into graham cracker crust.
Refrigerate.
Easy and good.
In a 3-quart metal mixing bowl, thoroughly stir together the gelatin, brown sugar, salt and pumpkin pie spice.
Stir in milk. With a whisk, beat in the egg yolks, then the pumpkin.
Place the bowl over a saucepan of boiling water; cook, stirring often until heated through and gelatin and sugar have dissolved, about 10 minutes.
Mix pumpkin, sugar and spices.
Stir in sherry and stir in Cool Whip.
Spread 1/4-inch thick layer of ice cream on pie crust.
Add pumpkin mixture.
Freeze.
br>Spread on bottom of pie shell.
Bake 5 minutes
In medium bowl combine pumpkin, dry pudding mix, dry milk powder, pumpkin spice and water.
Mix well using a wire whisk. Blend in Cool Whip lite.
Pour mixture into pie crust. Refrigerate 15 minutes.
Spread remaining 3/4 Cool Whip on top of set filling, sprinkle pecans evenly on top.
Refrigerate until ready to serve.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger.
Cook until thick in double boiler.
Pour cold water into bowl and sprinkle gelatine on top of water.
Add to hot pumpkin mixture and mix thoroughly; cool.
When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites.
Pour into large baked pie shell.
Chill in refrigerator or cold place.
Pie may be garnished with whipped cream just before serving.
This is delicious in a gingersnap crust.
Prepare pie crust according to package.
Allow to cool.
Mix all ingredients except 1/3 of Cool Whip.
Place in pie crust.
Top with remaining Cool Whip.
Refrigerate.
In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
Spread remaining 1/2 cup whipped topping over filling.
Line one 9 inch pie pan with whole gingersnap cookies,
Mix egg yolks, pumpkin, brown sugar, milk, salt and spice in top of a double boiler.
Cook until thick.
Soften gelatin in the cold water and add to pumpkin mixture.
Cool.
Beat egg whites; add sugar and vanilla.
Fold into pumpkin.
Pour into pie shell.
Serve with Cool Whip.