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!!!

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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


1Mix gelatin, sugar and salt in medium saucepan.
2Beat 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.
3Gently 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.
4To 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.

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