Description:

Lighter than the usual pumpkin pie.

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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