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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 3 Large eggs, separated
- 1 c. sugar
- 1 1/4 c. canned pumpkin
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 c. evaporated lowfat milk
- 1 tbsp. unflavored gelatin
- 1/4 c. cool water
- Baked 9 inch pie crust
Method
- Mix together in top of double boiler all ingredients EXCEPT gelatin, water, egg whites and 1/2 c. sugar.
- Cook over warm water till thickened, stirring constantly.
- Soften gelatin in water.
- Let stand 5 min.
- Add in to warm pumpkin mix.
- Cold.
- Beat egg whites till stiff.
- Gradually add in sugar.
- Beat till stiff.
- Fold into pumpkin mix.
- Turn into cool pie shell.
- Refrigeratetill hard.
- Serve with slightly sweetened whipped cream.
