| 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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