Pumpkin Scream Pie
PUMPKIN SCREAM PIE 8 Servings 1 envelope unflavored gelatin 3/4 cup firmly packed light-brown sugar 1-1/2 tsps pumpkin-pie spice 1/2 cup milk 3 large egg yolks 1 (1 lb) can pumpkin 1 (8 oz) container frozen nondairy whipped topping, thawed 9-inch chocolate cookie crust In glass bowl, mix gelatin, sugar & spice. Stir in milk & egg yolks; let stand 1 min. Cook on MEDIUM 6 mins, stirring twice. Stir in pumpkin. Place bowl in ice water; chill 15 mins, until thickened. Fold in 2 cups topping; spoon into crust. Chill 2 hrs. Decorate with remaining topping. (Source: McCall's 10/90)
