Thanks to whipping cream added to the filling, it has a delicious, creamy mousse-like consistency.
You’ll want to try this even before the leaves turn.
In medium bowl, combine finely crushed gingersnaps and melted butter; toss gently to combine.
Credit: Robert Jacobs
Press onto bottom and sides of prepared pie plate.
Cover and chill about 1 hour or until firm.
Cook and stir over medium heat until gelatin dissolves.
Add Egg Yolks and Pumpkin
In medium bowl, slightly beat egg yolks.
Slowly stir about half of the hot milk mixture into yolks.
Return yolk mixture to saucepan.
Bring to gentle boil; reduce heat.
Cook and stir for 2 minutes.
Transfer to large bowl.
Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.
Fold into pumpkin mixture.
Fill Crust and Chill
Transfer filling to crust.
Cover and chill about 4 hours or until set.
If desired, garnish with whipped cream and pecans.
2,000 calories a day is used for general nutrition advice.
