Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
Beat remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
Nutrition Info Per Serving
8 servings, Serving Size: 1 slice (1/8 of pie)
Calories From Fat
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