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- Lighter than the usual pumpkin pie.
Serves/Makes:6 or more
- 3 eggs, separated
- 3/4 cup (175 ml) brown sugar
- 1-1/2 cups (350 ml) cooked pumpkin
- 1/2 cup (125 ml) milk
- pinch of salt
- 1/2 tsp (2 ml) nutmeg
- 1 tsp (5 ml) cinnamon
- 1 envelope unflavored gelatin
- 1/4 cup (60 ml) cold water
- 1/4 cup (60 ml) granulated sugar
- heavy cream, for whipping
- baked pie shell
- Combine beaten eff yolks with brown sugar, pumpkin, milk, salt, nutmeg and cinnamon.
- Cook in double boiler until thick, stirring constantly.
- Soak gelatin in cold water and then stir into hot mixture until well dissolved.
- Set aside to cool.
- When cool, put into the refrigerator until partly set.
- Beat egg whites until stiff, gradually add granulated sugar and beat until it makes soft peaks.
- Fold into partially set gelatin mixture.
- Pour into baked pie shell and chill until firm.
- Garnish with whipped cream.
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