Bake: 15 mins
Chill: 4 hours
- 1 9-inch frozen pie crust, thawed
- 1 tsp. unflavored gelatin
- 1 cup canned pumpkin puree
- 1 tsp. pumpkin-pie spice
- 1/2 tsp. vanilla extract
- 3 large egg yolks
- 1/2 cup sugar
- 1 cup heavy cream, whipped to stiff peaks
2.) In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. place 2 inches of water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160 degrees F on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then wisk into egg yolk mixture.
3.) Fold pumpkin mixture into yolk mixture. Fold into whipped cream. Scrap filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.
Per Serving: 265 Cal., 18g Fat (9g Sat.), 119mg Chol., 1g Fiber, 3g Pro., 24g Carb., 119mg Sod.
Recipe via All You Magazine