2 eggs, beaten

1 cup evaporated milk

3/4 cup sugar

1 envelope unflavored gelatin

1 cup solid pack pumpkin

2 cups frozen whipped topping, thawed

 

In small saucepan, whisk together eggs, evaporated milk, and sugar.  Sprinkle gelatin over mixture; let stand 1 minute.

 

Cook over medium-low heat, stirring constantly, until mixture thickens.  Remove from heat; stir in pumpkin.  Place in freezer 15 minutes to cool.

 

Fold whipped topping into cooled pumpkin mixture.  Pour into baked pie crust.  Refrigerate until set, about 3 hours.  Garnish with additional whipped topping if desired.

 

Makes 8 servings.