Dwigans fwds07a 1 pk Unflavored gelatin
3/4 c Light brown sugar
1 1/2 ts Pumpkin pie spice
1/2 c Milk
3 lg Egg yolks
1 cn Pumpkin (8oz)
8 oz Cool whip
9 Inch chocolate cookie crust
In glass bowl, mix gelatin, sugar, and spice. Stir in milk and egg yolks.let stand 1 minute. Cook on medium for 6 minutes, stirring twice. Stir in pumpkin. Place bowl in ice water. chill 15 minutes, until thickened. Fold in 2 cups topping. Spoon into crust. Chill 2 hours. Decorate with remaining topping —–