| 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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