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| 2 tsp |
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Unflavored Gelatin |
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| 1/4 cup |
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Water, cold |
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| 3 |
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Eggs, separated |
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| 1 cup |
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Sugar |
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| 1-1/4 cups |
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Pumpkin, cooked, mashed |
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| 1 |
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Baked pie crust |
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| 1/2 tsp |
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Salt |
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| 1/2 tsp |
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Ginger |
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| 1/2 tsp |
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Cinnamon |
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| 1/4 tsp |
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Nutmeg |
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| 1/2 cup |
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Milk |
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|
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Whipped cream |
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| 1 |
Soften gelatin in water for 5 minutes.
Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk. |
| 2 |
Cook over med. heat, stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. When mixture begins to thicken, beat in egg whites and beat in remaining sugar 1 Tbsp. at a time. Fold into pumpkin mixture. |
| 3 |
Pour into pie shell and chill until firm. Top with whipped cream. |
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| Recipe Source |
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Author: Kaylyn Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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