| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Envelopes unflavored gelatin | |
| 1 1/2 | c | Firmly packed brown suger |
| light | ||
| 1 | t | Salt |
| 3 | t | Pumpkin pie spice |
| 6 | Eggs, seperated | |
| 1/2 | c | Gran. sugar |
| 1 | 1 lb. or 13 or 14 oz. | |
| pumpkin | ||
| 2 | 9" graham cracker shells | |
| recipe below |
INSTRUCTIONS
Makes 2-9" pies, can be halved for one one 9" pie In a three quart metal mixing bowl, thoroughly stir together gelatin, brown sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then pumpin. Place bowl over a saucepan of boiling water: cook stirring often until heated through and gelatin and sugar have dissolved, about 10-15 min. (I test by feel, if its too hot to touch then its cooked). Chill until mixture mounds when dropped from a spoon. Beat egg whites to soft peak stage; gradually beat in granulated sugar until stiff; fold into gelatin mixture. Turn into pie sheels; chill until firm. Before serving, top with whipped cream or cool whip. Posted to Bakery-Shoppe Digest V1 #184 by joleen@creighton.edu on Aug 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 3509mg
Potassium: 1043.7mg
Carbohydrates: 43.2g
Fiber: 15g
Sugar: 16.6g
Protein: 5.7g