Recipe By : Mom
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust
1 tablespoon gelatin
1/4 cup cold water
1 1/2 cups canned pumpkin
1 cup brown sugar
3 egg -- separated
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon orange rind -- grated
1/2 cup heavy cream
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks,
spices, and salt in top of double boiler; cook over hot, not boiling water
until thickened, stirring constantly. Add softened gelatin to hot pumpkin
mixture and stir until dissolved. R emove from hot water. Chill until it
begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold
into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill.
Top with additional whipped cream.
