1 env. unflavored gelatin
3/4 c. light brown sugar
1 1/2 tsp. pumpkin pie spice
1/2 c. milk
3 lg. egg yolks
1 (1 lb.) can pumpkin
1 (8 oz.) container frozen non-dairy whipped topping, thawed
9 inch chocolate cookie crust

In glass bowl, mix gelatin, sugar and spice. Stir in milk and egg yolks; let stand 1 minute. Cook on medium 6 minutes, stirring twice. Stir in pumpkin. Place bowl in ice water, chill 15 minutes until thickened. Fold in 2 cups topping, spoon into crust. Chill 2 hours. Decorate with remaining toppings. Makes 8 servings.