| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks; beaten |
| 3/4 |
c |
Brown sugar |
| 1 1/2 |
c |
Cooked pumpkin |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 3 |
|
Egg whites; stiffly beaten |
| 1/4 |
c |
Granulated sugar |
|
|
Whipped cream |
INSTRUCTIONS
Combine egg yolks, brown sugar, pumpkin, salt and spices; cook in double
boiler until thick, stirring constantly. Soften gelatin in cold water; stir
into hot mixture. Chill until partly set. Beat egg whites, add granulated
sugar and beat until stiff. Fold into pumpkin mixture. Place in a prebaked
pie shell and chill. Garnish with whipped cream before serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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