Pumpkin pie supreme - sl 10/82

1 x 9\" pie

Ingredients

QuantityIngredient
2eachesEggs; separated
½cupDark brown sugar; firmly packed
cupPumpkin; cooked and mashed
¾cupEvaporated milk
½teaspoonSalt
½teaspoonGround cinnamon
½teaspoonGround nutmeg
¼teaspoonGround ginger
1eachEnvelope unflavored gelatin
¼cup;cold water
½cupSugar
1eachUnbaked 9\" pie shell
1cupWhipping cream
2tablespoonsPowdered 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