| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cream-pie, Custard-pie |
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 3/4 |
c |
Brown sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Milk |
| 1 |
c |
Cooked pumpkin |
| 3 |
|
Eggs; separated |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Dissolve the gelatin in the water. Mix it in with all the other ingredients
except the egg whites and 1/4 cup sugar. Put the mixture into a saucepan
over medium heat for 10 minutes, stirring it constantly. Remove it from the
heat and let it cool until the mixture is partially set. Then beat the egg
whites until stiff, add the 1/4 cup of sugar and fold it into the pumpkin
mixture. Pour it into a 9-inch baked pie shell. Top the pie with whipped
cream before serving.
Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4
Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on
Oct 04, 1997
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