This spicy pie has a welcome crunchy texture and makes a nice change from the more traditional baked pumpkin pie.
Yield:
Serves 6 to 8.Ingredients
3 egg yolks, beaten
1 can (15 ounces) pumpkin
3/4 cup sugar
1/2 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon vanilla
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 cup walnuts, chopped
A 9-inch pie shell, baked
1 cup cream, whipped
Instructions
In a saucepan, combine beaten egg yolks, pumpkin, sugar, milk, spices, salt, and vanilla. Bring to a boil, stirring constantly. Remove pan from heat. Dissolve gelatin in the water and add to pan. Stir until smooth. Cool until soupy in texture. Add chopped walnuts. Pour half the mixture into a baked pie shell. Spoon half the whipped cream on top; cover with remaining pumpkin mixture. Decorate top of pie with remaining whipped cream. Allow to cool in refrigerator.
