Yield: 3 servings
|1 \N||Envelope of Knox gelatin|
|¼ cup||Cold water|
|1¼ cup||Canned pumpkin|
|½ teaspoon||Pumpkin pie spice|
To slightly beaten egg yolks, add ½ cup of sugar, pumpkin, milk, salt and spices. Cook until thick in a double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly.
Cool slightly, then fold in stiffly beaten egg whites to which the other ½ cup of sugar has been added. Pour into a baked pie shell.
Refrigerate. Garnish with whipped cream. Randy Rigg Submitted By RANDY RIGG On 03-06-95