Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stir
INGREDIENTS (for 8 servings):
- 3 egg yolks
- 1/2 cup white sugar
- 1 1/4 cups canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 3 egg whites, stiffly beaten
- 1/2 cup white sugar
- 1 (9 inch) pie crust, baked
PREPARATION:
Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
Soften gelatin in cold water, then stir into hot mixture.
Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!