| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes unflavored gelatin |
| 1 1/2 |
c |
Firmly packed brown suger (light) |
| 1 |
ts |
Salt |
| 3 |
ts |
Pumpkin pie spice |
| 6 |
|
Eggs; seperated |
| 1/2 |
c |
Gran. sugar |
| 1 |
cn |
(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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