1 (9-inch) graham cracker pie
-crust; baked
3/4 c Brown sugar
1 pk Unflavored gelatin
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1 ds Salt
3 Egg yolks
3/4 c Milk
1 1/4 c Canned pumpkin
3 Egg whites
1/3 c Sugar
Whipping cream
In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks
& mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over
medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill
in refrigerator until mixture mounds slightly when spooned. Beat egg whites
until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture
into egg whites. Turn into baked pie crust. Chill until firm. Serve with
whipped cream.
MRS JERRY W. (GAYLE) FELDER
From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings