Pumpkin pie supreme - sl 10/82

Yield: 1 x 9\" pie

Measure 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
\N \N Additional ground cinnamon (optional)

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

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