Ingredients
1 pre-made graham cracker piecrust
1/2 cup sugar
2 envelops of unflavored gelatin
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp brown sugar
1/4 tsp nutmeg
3/4 cup whole milk
2 eggs
1 can pumpkin pie filling
1 container Cool Whip
3 tlbs sugar
Chopped pecans of walnuts
Instructions
In a saucepan combine sugar, cinnamon, gelatin, ginger, nutmeg and milk. Heat until gelatin dissolves. Beat the eggs and stir into the milk mixture, add pumpkin and bring just to a boil. Reduce heat to low and cook for 2 minutes, remove from heat and chill for 2 hours. Mix brown sugar and Cool Whip together in a separate bowl, fold into pumpkin mixture. Chill for 30 minutes. Spoon chilled pumpkin mixture into pre-made piecrust and top with additional Cool Whip and chopped pecans or walnuts.