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Chiffon Pumpkin Pie
Chiffon Pumpkin Pie
1 c. sugar
2 tsp. pumpkin pie spice
1 t. salt
2 env. Knox unflavored gelatin
2 c. milk
1 (29 oz.) can pumpkin
2 eggs, beaten
2 (8 oz.) tubs Cool Whip
2 graham cracker crusts
Combine sugar, gelatin, spice, salt, and milk in saucepan. Cook and stir over medium heat until gelatin and sugar dissolve. Whisk in pumpkin and beaten eggs. Continue cooking mixture for a few more minutes, until it starts to boil. Pour into a large bowl and chill in fridge for a few hours until it is completely cool, stirring occasionally. Fold in 1 tub of Cool Whip. Spoon filling into graham cracker pie crusts. Chill at least 3 hours or overnight. Garnish pie slices with the remaining tub of Cool Whip.