1 Envelope unflavored gelatin 3/4 c Milk
3/4 c C and H Golden Brown Sugar 1 1/4 c Mashed pumpkin
— firmly packed — cooked or canned
1/2 ts Salt 3 Eggs; separated
1 ts Cinnamon 1/4 c C and H Powdered Sugar
1/2 ts Allspice 1 Baked 9″ crumb crust
1/4 ts Ginger -OR- pastry crust
1/4 ts Nutmeg
In a saucepan mix gelatin, brown sugar, salt and spices. Stir in
milk, pumpkin and slightly beaten eggs yolks. Cook over medium heat,
stirring constantly until hot throughout and gelatin is dissolved (8
to 10 minutes). Set in cold water to cool until firm but not hard,
stirring occasionally. In large mixer bowl beat egg whites until
foamy; gradually beat in powdered sugar and beat until stiff peaks
form. Set aside. Without washing beaters, beat cooled pumpkin
mixture until smooth and fluffy. Gently fold into beaten whites.
Heap lightly in pie shell. Refrigerate for 3 hours. Spread with
ginger-flavored Whipped Cream Topping before serving.
WHIPPED CREAM TOPPING — In chilled bowl combine 1 cup (1/2 pint)
whipping cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon
vanilla or spice (ginger, cinnamon, etc.). Beat until just stiff
enough to hold its shape. Spread in swirls over pie, or use as
dessert topping. Keep refrigerated until served. It will hold up
for hours!
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Yields
1 pie
