Creamy Dreamy Pumpkin Pie Mold Recipe

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Creamy Dreamy Pumpkin Pie Mold

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Anyone doing a fried turkey for the big game? You'll definitely want this as one of your sides. I created this first back in 2003, and have been serving it with "non-traditional" turkey dinners ever since. It has a light texture that is perfect for picnics and parties. Enjoy!!!

pinch tips: How to Make a Pie Shell & Lattice Top


1 envelope
unflavored gelatin
6 Tbsp
granulated sugar
¼ tsp
egg yolks, slightly beaten
1 5-oz. can(s)
evaporated milk
1 c
canned pumpkin (not pie mix)
½ tsp
ground cinnamon (+ more for garnish)
¼ tsp
ground ginger
1/8 tsp
ground cloves
1 8-oz.
tub extra creamy cool whip, divided

Directions Step-By-Step

Mix gelatin, sugar and salt in medium saucepan.
Beat egg yolks and evaporated milk together. Stir egg blend into saucepan, and cook over low heat, stirring often, 5-8 minutes, until gelatin dissolves, but does not thicken. Remove from heat.
Gently stir in pumpkin and spices. Cool, but don't thicken. Fold all but ½ cup Cool Whip into pumpkin mixture. Pour into prepared mold. Refrigerate until set.
To serve, unmold gelatin onto serving plate. Frost top of gelatin with remaining ½ cup Cool Whip. Sprinkle lightly with remaining cinnamon, to garnish, if desired.

About this Recipe