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Categories:
gelatin brown sugar salt nutmeg cinnamon milk water egg yolks pumpkin puree egg whites sugar pie shell
Viewed: 105 - Published at: 3 years agoIngredients
- 1 envelope gelatin, unflavored
- 3/4 cup brown sugar, dark firmly packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup milk
- 1/4 cup water
- 3 each egg yolks
- 1 1/2 cups pumpkin puree (canned)
- 3 each egg whites beaten stiff
- 1/4 cup sugar
- 1 each pie shell (9 inch) baked
Method
- Mix first 5 ingredients in top of double boiler.
- Stir in milk, water, eggyolks, pumpkin.
- Mix well.
- Place over boiling water.
- Cook stirring constantly, until gelatine dissolves and mixture is heated through, about 10 minutes.
- Remove from heat.
- Chill until mixture mounds when dropped from spoon.
- Beat egg whites stiff and beat in sugar.
- Fold in gelatine mixture.
- Turn into baked pie shell.
- For 9" Pie Shell: No floured board needed.
- Roll 12" circle of pastry dough on 14" square of Kaiser Broiling Foil.
- Lift foil and pastry into pie plate; fit gently to plate.
- Flute pastry rim.
- Prick bottom and sides of pastry.
- Bake 10 minutes at 450F (230C) or until evenly brown; foil prevents over-browning.
- Cool.
- Heap filling into shell.
- Wrap loosely in foil.
- Refrigerate overnight.
- Garnish with whipped cream if desired.
