| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 1 | (9-inch) graham cracker pie crust; baked | |
| 3/4 | c | Brown sugar |
| 1 | pk | Unflavored gelatin |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Ginger |
| 1 | ds | Salt |
| 3 | Egg yolks | |
| 3/4 | c | Milk |
| 1 1/4 | c | Canned pumpkin |
| 3 | Egg whites | |
| 1/3 | c | Sugar |
| Whipping cream |
INSTRUCTIONS
In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks & mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill in refrigerator until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture into egg whites. Turn into baked pie crust. Chill until firm. Serve with whipped cream. MRS JERRY W. (GAYLE) FELDER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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