Pumpkin Scream Pie
Yield
servingsPrep
?Cook
?Ready
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¾ | cup |
brown sugar, light
|
*
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | cup |
milk
|
|
| 3 | large |
egg yolks
|
|
| 1 | can |
canned pumpkin purée
|
*
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | each |
chocolate wafer or graham crumbs
9 inch pie crust |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 177 | ml |
brown sugar, light
|
*
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 118 | ml |
milk
|
|
| 3 | large |
egg yolks
|
|
| 1 | can |
canned pumpkin purée
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 1 | each |
chocolate wafer or graham crumbs
9 inch pie crust |
* |
Directions
In glass bowl, mix gelatin, sugar, and spice.
Stir in milk and egg yolks.
Let stand 1 minute. Cook on medium for 6 minutes, stirring twice.
Stir in pumpkin.
Place bowl in ice water. Chill 15 minutes, until thickened.
Fold in 2 cups topping. Spoon into crust. Chill 2 hours.
Decorate with remaining topping
