Pumpkin-Gingercream Pie

15 ingredients
4 steps

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

Directions

  1. 1
    Combine first 8 ingredients in a heavy saucepan.
  2. 2
    Cook over medium heat, stirring constantly, 5 minutes; remove from heat. Sprinkle gelatin over cold water in a small bowl; let stand one minute.
  3. 3
    Add gelatin mixture to egg yolk mixture, stirring until gelatin dissolves.
  4. 4
    Stir in lemon extract and set aside to cool.

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