Mrs. j. b. eoff
1 Baked 9" pie shell
1 pk Unflavored gelatin
1/4 c Cold water
3 Eggs; separated
1/3 c Sugar
1 1/4 c Pumpkin
12 c Sour cream
1/2 ts Salt
1/2 c Pecans; chopped; toasted
1 ts Cinnamon
1/4 ts Cloves
1/4 ts Nutmeg
1/4 ts Ginger
1/4 c Sugar
1 c Heavy cream; whipped
1 c Powdered sugar; sifted
1 ts Vanilla
soften gelatin in cold water. Bet egg yolks with 1/3 cup sugar until thick
and lemon colored. Add pumpkin, sour cream, and spices. cook over medium
heat, stirring constantly until mixture comes to a boil. Reduce heat and
cook 2 minutes stirring constantly. Remove from heat and stir in softened
gelatin. Stir until gelatin is dissolved, cool. Beat egg whites until
frothy, add 1/4 cup sugar gradually, beating until stiff peaks form and
sugar is dissolved. Fold into pumpkin mixture. Add powdered sugar and
vanilla to whipped cream, mixing well. spoon half of pumpkin mixture into
cool pie shell, then spread half o whipped cream mixture on top. Repeat.
Sprinkle with toasted pecans. Chill at least two hours before serving.
