1 piece of pre-baked pie crust
2/3 cup of sugar
3 tablespoons of cornstarch
1 tablespoon of unsalted gelatin, flavorless
3 cups of milk
3 lightly beaten eggs
1 tablespoon of butter or margarine
1/2 teaspoon of vanilla
8 slices of canned pumpkin in syrup, well drained
2 tablespoons of lemon juice
1/2 cup of raspberry jelly
1 tablespoon of water
1 piece of pre-baked pie crust
2/3 cup of sugar
3 tablespoons of cornstarch
1 tablespoon of unsalted gelatin, flavorless
3 cups of milk
3 lightly beaten eggs
1 tablespoon of butter or margarine
1/2 teaspoon of vanilla
8 slices of canned pumpkin in syrup, well drained
2 tablespoons of lemon juice
1/2 cup of raspberry jelly
1 tablespoon of water
Combine sugar, cornstarch, gelatin, and milk in a saucepan
Bring to medium heat, stirring constantly until the mixture thickens and simmers for 1 minute
Gradually add the eggs, mixing well
Heat for another minute
Remove from heat, stir in butter or margarine and vanilla
Let cool
Pour into pre-baked pie crust
Chill in refrigerator for at least an hour until firm
Dip pumpkin slices in lemon juice
Arrange pumpkin slices over the cream
Melt raspberry jelly with water, brush with jelly
Serve chilled.
