entioned in ingredience.
5) Pumpkin Custard: Whisk heavy cream, eggs
Mix together 2 packages of gelatin and 1/4 cup cold water; set aside.
Beat egg yolks, whipping cream, water, spices and pumpkin. Cook over low heat until hot; add gelatin water and Equal.
Mix well and cool in refrigerator.
Beat egg whites with 1 package of Equal until very stiff; fold into cooled pumpkin mixture.
Add Cool Whip, stirring until well mixed.
Sprinkle graham cracker crumbs on bottom of buttered pan.
Pour in pumpkin mixture and chill.
Serve plain or with Cool Whip.
If using fresh pumpkin the original recipe states: Bring a large pot
In a small saucepan, combine water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl.
Stir in pumpkin, milk, sweetener and pumpkin pie spice.
Chill until partially set (the consistency of unbeaten egg whites).
Fold in whipped topping. Spoon into individual dessert dishes.
Chill for 1 to 3 hours or until firm.
Makes 4 (1/3 cup) servings.
medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar
olks lightly; stir in milk, pumpkin, salt and spices.
Blend
Mix brown sugar, gelatin, salt and spices together in saucepan.
Add eggs, milk and pumpkin; blend well.
Bring to a boil over medium heat, stirring constantly.
Remove from heat. Cool thoroughly.
Prepare topping mix according to package directions.
Fold into pumpkin mix.
Spoon into pie shell.
Chill until firm, 2 to 3 hours.
he sugar and add the pumpkin, milk, spices and salt.
n 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice
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.
Combine gingersnap crumbs and butter and stir well.
Press into a 9 x 13 x 2-inch baking pan.
Combine cream cheese, eggs and sugar.
Beat at medium speed of an electric mixer until smooth. Spread over crumb mixture.
Bake at 350\u00b0 for 18 to 20 minutes or until set.
Cool.
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.
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.
Cut soft butter into the flour. Add chopped pecans. Press into a greased 9 x 13-inch pan. Bake at 375\u00b0 for 15 minutes. Let cool.
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
carve the top off the pumpkin like you would when making
ote from Betty Crocker: This recipe was tested in slow cookers
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
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.
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.