Yield: 1 Servings
|2 \N||Envelopes unflavored gelatin|
|1½ cup||Firmly packed brown suger (light)|
|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