1 pre-made graham cracker or ginger snap pastry shell
1/2 cup sugar
2 envelopes unflavored gelatin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
2 egg yolks
1 cup canned pumpkin
1 cup whipping cream
2 tablespoons sugar
whipped cream for topping
toasted pecans
In a medium saucepan, combine the sugar, gelatin, cinnamon, allspice, salt, ginger and nutmeg. Stir in the milk and cook until gelatin dissolves.
In a mixing bowl, slightly beat egg yolks with a beater. Gradually stir in the hot milk mixture into the yolks. Stir in pumpkin and bring to a boil. Reduce heat to low and cook and stir for about 2 minutes. Remove from heat and transfer to a large bowl. Cover and chill 2 hours -- until the pumpkin mixture forms mounds and peaks when spooned.
In a mixing bowl, combine the 2 tablespoons sugar and whipping cream and beat until peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again for about 30 minutes.
Spoon pumpkin mixture into prepared crust and chill about 4 hours. Serve with additional whipped cream and sprinkle with toasted pecans.
