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Categories:
pumpkin light brown sugar ground cinnamon ginger ground mace vanilla egg yolks whipping unflavored gelatin cold water egg whites white sugar shell
Viewed: 1 - Published at: 2 years agoIngredients
- 2 cups canned pure pumpkin
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon each of groung ginger, nutmeg and salt
- 1/4 teaspoon ground mace
- 1/2 teaspoon pure vanilla extract
- 2 egg yolks (reserve the whites for later)
- 1/2 cup whipping or heavy cream
- 1 packet unflavored gelatin
- 1 1/2 tablespoons cold water
- 2 egg whites
- 2 tablespoons granulated white sugar
- 1 pre-baked 9" pie shell
Method
- Combine the pumpkin, sugar, spices and vanilla in the top of a double boiler. Beat the 2 egg yolks and whipping cream together and combine with pumpkin mixture. Place the top of double boiler over simmering water and cook for 15 minutes, stirring often.
- Meanwhile, dissolve the gelatin in cold water. Microwave on a low temp if the gelatin crystallizes. After the pumpkin mixture has cooked for 15 minutes, incorporate the gelatin and remove from heat. Let cool to room temperature.
- Whip the egg whites to soft peaks and add sugar. Continue whipping to medium peaks. Gently fold cooled pumpkin mixture into egg whites. After incorporated, fold into pre-baked and cooled pie shell.
- Refrigerate. Best made the day before needed. Enjoy!
