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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 1 each pie shell (9 inch) unbaked
- 13 cup butter or margarine
- 13 cup brown sugar packed
- 13 cup pecans chopped
- 1 cup sugar
- 1 envelope gelatin, unflavored
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 16 ounces pumpkin puree (canned)
- 4 large eggs
- 3/4 cup milk
Method
- Bake pie shell in preheated 450 degree oven for 15 minutes.
- Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell.
- Bake for 5 minutes longer.
- Cool crust.
- Combine 3/4 cup sugar, gelatin, spice and salt in double boiler.
- Stir in pumpkin, slightly beaten egg yolks and milk.
- Cook, stirring constantly, over hot water for 15 minutes.
- Chill until thickened.
- Beat egg whites until foamy.
- Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form.
- Place meringue in bowl of ice.
- Beat pumpkin mixture until fluffy; fold into meringue.
- Turn into pie shell.
- Chill until firm.
- Serve topped with whipped cream.
