3+9 inch baked pastry shell
1 envelope unflavored gelatin
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2/3 cup evaporated milk (1 5 fl oz can)
3 eggs, separated
1 1/4 cup canned pumpkin (1 15 oz can)
whipped cream for topping
In saucepan, combine gelatin, white sugar, cinnamon, salt, ginger and nutmeg. Stir in evaporated milk and beaten egg yolks. Cook- stirring over low heat until slightly thickened. Remove pan from heat. Add pumpkin. Chill, stirring occasionally until thickened. Beat egg whites to soft peaks. Gradually add 1/4 cup white sugar. Continue to beat until stiff peaks. Fold egg mixture into pumpkin mixture. Spoon into cooked, baked pie shell. Chill until firm. Top with whipped cream and serve.
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