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.)
- 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.