1 cup pumpkin puree
2 eggs
1 packet white sugar-flavored gelatin
1/2 cup milk
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 cups sliced almonds
In a large bowl, mix pumpkin puree, eggs, sugar-flavored gelatin, milk, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir together and pour mixture into pastry shell. Sprinkle with almonds. Cover pastry with foil and refrigerate overnight.
At the end of the overnight recipe, pour remaining pumpkin mixture over pastry. Chill until serving time.