2 ea Eggs; separated 1 ea Envelope unflavored gelatin
1/2 c Dark brown sugar; firmly 1/4 c ;cold water
-packed 1/2 c Sugar
1 1/4 c Pumpkin; cooked and mashed 1 ea Unbaked 9″ pie shell
3/4 c Evaporated milk 1 c Whipping cream
1/2 ts Salt 2 tb Powdered sugar
1/2 ts Ground cinnamon Additional ground cinnamon
1/2 ts Ground nutmeg -(optional)
1/4 ts Ground ginger
Beat egg yolks until thick and lemon colored. Gradually add brown
sugar, beating until thick. Add pumpkin, milk, salt, 1/2 teaspoon
cinnamon, nutmeg, and ginger, stirring well.
Pour pumpkin mixture into top of double boiler; bring water to a
boil. Cook over water until mixture is thickened. Soften gelatin in
cold water; add to pumpkin, stirring well. Set mixture aside to cool.
Beat egg whites (at room temperature) until foamy. Gradually add
1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks
form. Beat in vanilla. Fold egg whites into pumpkin mixture. Pour
filling into pastry shell. Chill.
Beat whipping cream until foamy; gradually add powdered sugar,
beating until soft peaks form. Spread whipped cream over filling.
Garnish with cinnamon, if desired. Yield: one 9″ pie.
From Jean Clayton of Alabama, in October, 1982 “Southern Living”
Typos by Jeff Pruett
Yields
1 x 9″ pie