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, .