October 31, 2016
1Combine the first 7 ingredients a saucepan.
2Stir in the milk, egg yolks, and pumpkin.
3Cook and stir the filling over medium heat until the mixture boils and the gelatin dissolves.
4Remove from the heat and chill until partially set. Beat the egg whites until soft peaks form.
5Gradually add the sugar and beat until the whites form stiff peaks.
6Fold the beaten whites into the pumpkin mixture with prepared whipped cream.
7Pile the filling into the crust. Click for my Flaky Butter Crust or Double Crust Pastry Dough.
8Chill until the filling is firm.
9Don't forget to get your DoughEZ non-stick rolling mat for less mess and even dough every time!
1 envelope unflavored gelatin
½ cup sugar
½ tsp. salt
½ tsp. ground cinnamon
½ ground allspice
½ ground ginger
¼ tsp. ground nutmeg
¾ cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
¼ cup sugar
½ cup whipping cream, whipped
1 9-inch pre-baked single pie crust or graham-cracker
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