Recipes – Desserts
1 Envelope Unflavored Gelatin
2/3 Cup Dark Brown Sugar, Firmly Packed
½ Tsp. Salt
1 Tsp. Cinnamon
½ Tsp. Allspice
¼ Tsp. Each Ginger And Nutmeg
¾ Cup Milk
1 & ¼ Cups Mashed, Cooked Pumpkin
3 Eggs, Separated
1/3 Cup Powdered Sugar
1 Baked 9” Pie Shell
In a saucepan mix gelatin, brown sugar, salt and spices. Stir in milk, pumpkin and slightly beaten egg yolks. Cook over medium heat, stirring constantly, until hot throughout and gelatin is dissolved (8 to 10 minutes). Set in cold water to cool until firm but not hard, stirring occasionally.
In a large mixer bowl beat egg whites until foamy, gradually beat in powdered sugar and beat until stiff peaks form. Set aside. Without washing beaters, beat cooled pumpkin mixture until smooth and fluffy. Gently fold into beaten egg whites. Heap lightly in pie shell.
Refrigerate for 3 hours. Spread with ginger flavored whipped cream before serving.
