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Categories:Viewed: 82 - Published at: 3 years ago
Ingredients
- 1 envelope Knox gelatine
- 3/4 c. sugar, divided
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- 1/8 tsp. cloves
- 2/3 c. evaporated milk
- 3 eggs, separated
- 1 1/4 c. pumpkin
Method
- Mix gelatine with 1/2 cup sugar, salt and spices in saucepan. Stir in milk and egg yolks.
- Cook on low heat and stir until gelatine dissolves and thickens (about 5 minutes).
- Remove from heat and stir in pumpkin and chill, stirring occasionally.
- Beat egg whites and remaining 1/4 cup sugar until stiff.
- Fold stiff egg whites into pumpkin mixture and pour into baked pie crust.
- Keep chilled and serve.
