| Fluffy Pumpkin Pie |
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1/2 c. sugar
1 envelope Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, 1/4 tsp. nutmeg % 26 1/4 tsp. ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell |
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| Instructions |
| Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Gradually stir into egg, in a large bowl. Blend in pumpkin; chill until very thick, then fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip and chopped nuts. |
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