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FLUFFY PUMPKIN PIE

1/2 c. sugar
1 env. Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp. cinnamon,
OR 1/4 tsp. nutmeg & 1/4 tsp. ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell

Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Gradually stir into egg, in a large bowl. Blend in pumpkin; chill until very thick, then fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip and chopped nuts.