Recipes

Directions for the crust:

1. Preheat oven to 375F.
2. In a food processor, pulse the cookies to form a fine crumb.
3. Place in a bowl, add the melted butter and beaten egg white.
4. Press into the bottom and up the sides of a 9” pie plate.
5. Bake in preheated oven for 15 minutes.
6. Allow to cool thoroughly.

Directions for the filling:

1. In a small bowl, mix the gelatin and water. Set aside.
2. Heat the milk to scalding over medium heat.
3. Beat the egg yolks, salt, and granulated sugar together until light and creamy.
4. Slowly add the egg yolk mixture to the hot milk, stirring constantly.
5. Stir in the gelatin, pumpkin, and the pumpkin pie spice and cook over medium heat until mixture thickens, and slightly simmers, stirring constantly (about 10 minutes).
6. Remove from heat and pour into a bowl.
7. Refrigerate, stirring every 15 minutes, until mixture sets and has a pudding consistency.
8. Beat the heavy cream and powdered sugar together, until stiff peaks form.
9. Gently fold the two mixtures together and spread into prepared crust.
10. Chill 2 hours.

Slice and serve with a drizzle of caramel topping!