Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (9-inch) graham cracker pie crust; baked |
| ¾ cup | Brown sugar |
| 1 pack | Unflavored gelatin |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Ginger |
| 1 dash | Salt |
| 3 \N | Egg yolks |
| ¾ cup | Milk |
| 1¼ cup | Canned pumpkin |
| 3 \N | Egg whites |
| ⅓ cup | Sugar |
| \N \N | Whipping cream |
In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks & mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill in refrigerator until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture into egg whites. Turn into baked pie crust. Chill until firm. Serve with whipped cream.
MRS JERRY W. (GAYLE) FELDER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .