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PUMPKIN PIE SUPREME 2 eggs, separated 1/2 c. firmly packed dark brown sugar 1 1/4 c. cooked, mashed pumpkin 3/4 c. evaporated milk 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1 envelope unflavored gelatin 1/4 c. cold water 1/2 c. sugar 1/2 tsp. vanilla 1 baked 9-inch pastry shell 1 c. whipping cream 2 Tbsp. powdered sugar additional cinnamon (optional) Beat egg yolks until thick and lemon colored. Gradually add brown sugar, beating until thick. Add pumpkin, milk, salt, 1/2 teaspoon cinnamon, nutmeg and ginger, stirring well. Pour pumpkin mixture into top of double boiler; bring water to a boil. Cook over water until mixture is thickened. Soften gelatin in cold water; add to pumpkin, stirring well. Set mixture aside to cool. Beat egg whites (at room temperature) until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Fold egg whites into pumpkin mixture. Pour filling into pastry shell. Chill. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |