Whipped Cream Pumpkin Pie Recipe

  • 1 envelope (1 tbs) unflavored gelatin
  • 2 tablespoons cold water
  • 1 can (1 lb) or 1 3/4 cups pumpkin
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 cup whipping cream, whipped
  • 1 baked 9-inch pastry shell

Add gelatin to cold water in a custard cup; let stand I minute; then place cup in a half-inch of hot water to heat and dissolve gelatin. Combine pumpkin, sugar, cinnamon, ginger, cloves, nutmeg, salt, milk, and dissolved gelatin. Fold in whipped cream.

Pour into baked pastry shell. Sprinkle surface with nutmeg, if desired. Chill in refrigerator until set, about 3 hours.

Yield: 6 servings.