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“I don't recall where I got this, just posting for safe keeping.”
READY IN:
15mins
SERVES:
8-10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In small saucepan, whisk together eggs, evaporated milk and sugar. Sprinkle gelatin over mixture; let stand 1 minute. Cook over medium-low heat, stirring constantly, until mixture thickens. Remove from heat; stir in pumpkin.
  2. Place in freezer 15 minutes to cool. Fold whipped topping into cooled pumpkin mixture. Pour into baked pie crust. Refrigerate until set, about 3 hours.
  3. Garnish with additional whipped topping if desired.

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