Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Envelopes unflavored gelatin |
| 1½ cup | Firmly packed brown suger (light) |
| 1 teaspoon | Salt |
| 3 teaspoons | Pumpkin pie spice |
| 6 \N | Eggs; seperated |
| ½ cup | Gran. sugar |
| 1 can | (1 lb. or 13 or 14 oz.) pumpkin |
| 2 \N | 9\" graham cracker shells (recipe below) |
Makes 2-9" pies, can be halved for one one 9" pie In a three quart metal mixing bowl, thoroughly stir together gelatin, brown sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then pumpin. Place bowl over a saucepan of boiling water: cook stirring often until heated through and gelatin and sugar have dissolved, about 10-15 min.
(I test by feel, if its too hot to touch then its cooked). Chill until mixture mounds when dropped from a spoon. Beat egg whites to soft peak stage; gradually beat in granulated sugar until stiff; fold into gelatin mixture. Turn into pie sheels; chill until firm. Before serving, top with whipped cream or cool whip.
Posted to Bakery-Shoppe Digest V1 #184 by joleen@... on Aug 7, 1997