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Categories:
brown sugar eggs pumpkin puree milk unflavored gelatin cold water ground ginger ground allspice salt ground cinnamon sugar crust
Viewed: 9 - Published at: 7 years agoIngredients
- 1 cup packed brown sugar
- 3 eggs, separated
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup evaporated milk
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar
- 1 9-inch baked pie crust
Method
- In small, oven-proof bowl, sprinkle gelatin over water.
- Place bowl over small pot of simmering water until gelatin is dissolved.
- In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
- Remove from heat and add gelatin, mixing thoroughly.
- Cool for at least 15 minutes.
- Beat egg whites with sugar until soft peaks form.
- Fold egg whites into pumpkin mixture.
- Put mixture into pie shell and refrigerate overnight.
