Pumpkin pie supreme - sl 10/82
1 x 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Eggs; separated |
| ½ | cup | Dark brown sugar; firmly packed |
| 1¼ | cup | Pumpkin; cooked and mashed |
| ¾ | cup | Evaporated milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground ginger |
| 1 | each | Envelope unflavored gelatin |
| ¼ | cup | ;cold water |
| ½ | cup | Sugar |
| 1 | each | Unbaked 9\" pie shell |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Powdered sugar |
| Additional ground cinnamon (optional) | ||
Directions
Beat egg yolks until thick and lemon colored. Gradually add brown sugar, beating until thick. Add pumpkin, milk, salt, ½ 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 ½ 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
Submitted By JEFF PRUETT On 10-19-95