| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Pies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1 |
|
Envelope unflavored gelatin 1 1/4 c. canned pumpkin |
| 1/2 |
c |
Brown sugar, firmly packed 2 egg whites |
| 1/2 |
ts |
Salt 1/4 c. sugar |
| 1/2 |
ts |
Cinnamon 1/2 c. heavy cream, whipped |
| 1/2 |
ts |
Nutmeg 1/2 c. chopped, toasted almonds |
| 1/4 |
ts |
Ginger (optional) |
| 2 |
|
Egg yolks, slightly beaten 1 baked 9-inch meringue shell |
INSTRUCTIONS
Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home
Kitchens
Combine gelatin, brown sugar, salt, and spices in top of double boiler.
Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes,
stirring constantly. Remove from heat; chill until slightly thickened. Beat
egg whites until foamy; add sugar, a tablespoon at a time, beating well
after each addition; continue beating until stiff peaks form; fold into
pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled
meringue shells. Chill about 2-3 hours, or until firm. Garnish with
meringue mounds.
MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for
meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum
foil on a cooky sheet. Spread remaining mixture onto bottom and sides of
lightly greased 9-inch pie pan. Bake shell and meringues as directed on
package. Cool.
300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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