Pumpkin-Gingercream Pie

• 3 egg yolks, lightly beaten
• 1 (5 oz.) can evaporated milk
• 1 1/2 c. canned pumpkin
• 2/3 c. firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 envelope unflavored gelatin
• 1/2 c. cold water
• 1/2 tsp. lemon extract
• 3/4 c. whipping cream
• 1/4 c. sugar
• 1 baked 9-inch pastry shell
• Gingercream Topping

1. Combine first 8 ingredients in a heavy saucepan.
2. Cook over medium heat, stirring constantly, 5 minutes; remove from heat. Sprinkle gelatin over cold water in a small bowl; let stand one minute.
3. Add gelatin mixture to egg yolk mixture, stirring until gelatin dissolves.
4. Stir in lemon extract and set aside to cool.

egg yolks, milk, pumpkin, brown sugar, ground cinnamon, salt, ground nutmeg, ground allspice, unflavored gelatin, cold water, lemon extract, whipping cream, sugar, pastry shell, gingercream topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708635 (may not work)