1 Envelope unflavored gelatin
3/4 c C and H Golden Brown Sugar
— firmly packed
1/2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Nutmeg
3/4 c Milk
1 1/4 c Mashed pumpkin
— cooked or canned
3 Eggs; separated
1/4 c C and H Powdered Sugar
1 Baked 9″ crumb crust
-OR- pastry crust
In a saucepan mix gelatin, brown sugar, salt and spices. Stir in milk,
pumpkin and slightly beaten eggs yolks. Cook over medium heat, stirring
constantly until hot throughout and gelatin is dissolved (8 to 10
minutes). Set in cold water to cool until firm but not hard, stirring
occasionally. In large mixer bowl beat egg whites until foamy; gradually
beat in powdered sugar and beat until stiff peaks form. Set aside.
Without washing beaters, beat cooled pumpkin mixture until smooth and
fluffy. Gently fold into beaten whites. Heap lightly in pie shell.
Refrigerate for 3 hours. Spread with ginger-flavored Whipped Cream
Topping before serving.
WHIPPED CREAM TOPPING — In chilled bowl combine 1 cup (1/2 pint) whipping
cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or
spice (ginger, cinnamon, etc.). Beat until just stiff enough to hold its
shape. Spread in swirls over pie, or use as dessert topping. Keep
refrigerated until served. It will hold up for hours!
Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
Yields
1 Pie