Serves 6 1 pk (7gram) unflavoured gelatin
1 ea Pie shell, thawed and baked 2 T Rye whisky
14 oz Pumpkin puree 2/3 c Unwhipped nutriwhip
1/2 c Packed brown sugar Whipped nutriwhip
1 t Pumpkin pie spice Nutmeg for garnish
In medium saucepan, combine pumpkin puree, sugar and pumpkin pie
spice. Sprinkle with gelatin. Cook over medium heat for 5 minutes,
stirring occasionally, until sugar and gelatin have dissolved and
mixture is heated through. Transfer to medium owl, chill in fridge
for 1 hour. Whisk rye whisky into pumpkin mixture until smooth. In
chilled bowl, using electric mixer, beat butriwhip at high speed
until soft peaks form. Gradually fold Nutriwhip into pumpkin mixture
until well combined. Chill, covered, in fridge for about 1 hour, or
until set. Spoon into pie shell. Garnish with Nutriwhip and nutmeg.
Origin: Nutriwhip Recipe Booklet. Shared by: Sharon Stevens, Oct/94.
Yields
6 servings