Hy-Vee Recipes and Ideas

Directions

1. Step1
   In a large bowl, sprinkle the gelatin over water; set aside.
2. Step2
   In a medium saucepan, combine milk, 2/3 cup sugar, egg yolks, vanilla, pumpkin, cinnamon, ginger, allspice and salt. Cook over medium-low heat, stirring continuously, until the mixture just starts to bubble, about 6 to 8 minutes. Gently whisk the pumpkin mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
3. Step3
   Using a stand mixer with whisk, whip heavy cream and 1 tablespoon sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
4. Step4
   Gently fold the whipped cream into the cooled pumpkin mixture. Spread pumpkin mixture into chocolate crust. Cover and refrigerate until set, at least 3 hours.