- Source:
- Judy M
- Ingredients
- 1 box ginger snap cookies
- 1 cup (225 ml) canned pumpkin
- 3 eggs; separated
- 1/2 cup (125 ml) sugar
- 1 cup (225 ml) milk
- 1/2 tsp (2 ml). salt
- 1/2 tsp (2 ml). ginger
- 1/4 tsp (1 ml). nutmeg
- 1 tsp (5 ml). cinnamon
- 2 tbsp (30 ml). melted butter
- 1 tbsp (15 ml). gelatin
- 1/4 cup (60 ml) cold water
- 1/2 cup (125 ml) sugar
- Preparation
- Line a 9" glass pie plate with ginger snaps.
- Cook pumpkin in a double boiler, stirring.
- Mix egg yolks with sugar and milk and add to pumpkin with salt, spices, and butter.
- Stir and cook to custard.
- Add gelatin (dissolved in water), stir, and chill (helps to lay saran wrap on surface of custard so no skin forms).
- Beat egg whites with other 1/2 cup (125 ml) of sugar and fold into the cooled custard.
- Pour into ginger-snap lined plate and keep chilled.
- Serve with sweetened whipped cream.
- Comments
- My absolute favorite pumpkin pie!!!
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