Fluffy Pumpkin Pie
INGREDIENTS:
1 Baked pie shell
1 cn Pumpkin puree (14 oz)
1/2 c Brown sugar, packed
1 ts Pumpkin pie spice
1 Pkg unflavored gelatin
(7 gram size)
2 tb Rye whiskey
2/3 c Unwhipped Nutriwhip
Or
2 c Whipped topping
Whipped topping and nutmeg
For garnish
1 Baked pie shell
1 cn Pumpkin puree (14 oz)
1/2 c Brown sugar, packed
1 ts Pumpkin pie spice
1 Pkg unflavored gelatin
(7 gram size)
2 tb Rye whiskey
2/3 c Unwhipped Nutriwhip
Or
2 c Whipped topping
Whipped topping and nutmeg
For garnish
In medium sauce pan, combine pumpkin, sugar and spice; sprinkle with gelatin. Cook over medium heat for 5 minutes, stirring occasionally until the sugar and gelatin has dissolved and the mixture is heated through. Pour mixture into medium bowl and chill for 1 hour. Whisk rye whiskey into pumpkin mixture until smooth. In chilled bowl using electric mixer, beat Nutriwhip at high speed until soft peaks form. Gradually fold Nutriwhip into pumpkin mixture until well combined. Chill, covered for about 1 hour or until set. Spoon into pie shell and garnish.