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Categories:
gelatine nutmeg pumpkin cinnamon egg yolks egg whites sugar whipped cream cold water milk salt ginger sugar shell
Viewed: 64 - Published at: 8 years agoIngredients
- 1 envelope Knox plain gelatine (one 9-inch pie uses 1/4 pkg.)
- 1/2 tsp. nutmeg
- 1 1/4 c. canned pumpkin
- 1/2 tsp. cinnamon
- 3 egg yolks
- 3 egg whites, stiffly beaten
- 1/2 c. sugar
- whipped cream
- 1/4 c. cold water
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1 c. sugar
- 1 baked pie shell or Gingersnap Pie Crust
Method
- To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger.
- Cook until thick in double boiler.
- Pour cold water into bowl and sprinkle gelatine on top of water.
- Add to hot pumpkin mixture and mix thoroughly; cool.
- When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites.
- Pour into large baked pie shell.
- Chill in refrigerator or cold place.
- Pie may be garnished with whipped cream just before serving.
- This is delicious in a gingersnap crust.
