Makes: 8 servings. Prep: 30 minutes. Cook: 10 to 12 minutes. Cool: 10 to 12 minutes. Refrigerate: overnight.

Source: Family Circle
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Ingredients

Crust:
Filling:

Directions

Crust:
  • In a medium-size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie plate. Refrigerate until ready to fill.

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Filling:
  • In small glass measuring cup, sprinkle gelatin over brandy. Let stand.

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  • In a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 8 minutes or until temperature registers 140°F on an instant-read thermometer. Continue stirring over low heat for 3 minutes, maintaining 140°F.

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  • Microwave gelatin mixture on high for 10 seconds, until melted. Whisk into the pumpkin mixture and remove from heat.

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  • Pour filling into a large bowl. Set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.

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  • Whip cream on medium high until stiff peaks form. Gently fold into the cooled pumpkin mixture. Pour filling into the cooled crust. Refrigerate overnight.

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  • Garnish with chocolate curls, if desired. Allow to stand at room temperature for 15 minutes. With a very sharp knife, cut into 8 servings.

Nutrition Facts

486 calories; 29 g total fat; 14 g saturated fat; 170 mg cholesterol; 438 mg sodium. 50 g carbohydrates; 2 g fiber; 7 g protein;

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