Ingredients Jump to Instructions ↓

  1. 1 envelope unflavored gelatin

  2. 2/3 cup milk

  3. 1 can (15 ounces) solid-pack pumpkin

  4. 1 cup packed brown sugar

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon each ground ginger, cinnamon and nutmeg

  7. 4 egg yolks

  8. 1 carton (16 ounces) frozen whipped topping, thawed, divided

  9. 30 chocolate wafers

  10. 45 pieces candy corn

  11. 1/3 cup vanilla frosting

  12. 10 drops yellow food coloring

Instructions Jump to Ingredients ↑

  1. Harvest Dessert Recipe photo by Taste of Home In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

  2. Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.

  3. Arrange half of the wafers in a greased 13-in. x 9-in. dish. Top with half of the pumpkin mixture; repeat. Spread with remaining whipped topping. Refrigerate for 3 hours or until set.

  4. Score dessert into 15 pieces; arrange candy corn in groups of three. Combine frosting and food coloring; place in a small resealable plastic bag. Insert a #5 round pastry tip; pipe on each piece. Cut dessert along scored lines. Yield: 15 servings.


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