from Andrea Despain
3 egg yolks
1/2c sugar
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 t salt
1/2 t ginger
1/2 t cinnamon
1/2 t nutmeg
1 envelope gelatin
1/4 c cold water
3 stiffly beaten egg whites
1/2 c sugar
Beat egg yolks and 1/2 cup sugar well, add pumpkin,milk,salt, and spices. Cook in double boiler stirring constantly 5 to 7 min. until it starts to thicken. Soften gelatin in cold water then stir into hot mixture. Cool to room temp. Beat egg whites until soft peak add sugar and fold into cooled mixture. Pour into cooked pie shell. Refrigerate for at least a few hours before serving.
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