My Pumpkin Chiffon Pie

I started to make Libby's Gingersnap Pumpkin Chiffon Pie, except the store didn't have the Pumpkin Pie Filling, only the Canned Pumpkin. (Knowing there's a shortage this year...I was grateful, but we needed to improvise.)

I'm using a purchased Graham Cracker Crust so I needed less filling than the recipe called for (they had a 9" deep dish pie.)

Filling:

• 2 envelopes unflavored gelatin
• 1/4 c. very hot water
• 1 15 oz. can pumpkin
• 1/3 c. sugar
• 1 1/2 t. pumpkin pie spice
• 2/3 c. evaporated milk
• 1 box (3.4oz) vanilla instant pudding
• 1 c. thawed, CoolWhip

Place gelatin in small saucepan. Pour water over gelatin; let stand for 1 min. Heat over low heat stirring often, until the gelatin is dissolved. Add evaporate milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

Beat canned pumpkin, sugar, spice, and pie mix. Slowly pour in milk & gelatin. Beat on high for 2 minutes total. Carefully fold in whipped topping. Spoon into crust. Refrigerate for 2 hours.