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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I don't recall where I got this, just posting for safe keeping. Ingredients:
9 ounces pet ritz deep dish pie crusts, baked (1 pie crust) |
2 eggs, beaten |
1 cup evaporated milk |
3/4 cup sugar |
1 ounce unflavored gelatin (1 envelope) |
1 cup pumpkin |
2 cups frozen whipped topping, thawed |
Directions:
1. In small saucepan, whisk together eggs, evaporated milk and sugar. Sprinkle gelatin over mixture; let stand 1 minute. Cook over medium-low heat, stirring constantly, until mixture thickens. Remove from heat; stir in pumpkin.
2. Place in freezer 15 minutes to cool. Fold whipped topping into cooled pumpkin mixture. Pour into baked pie crust. Refrigerate until set, about 3 hours.
3. Garnish with additional whipped topping if desired.
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