1 Envelope of Knox gelatin 1 c Sugar
1/4 c Cold water 1/2 ts Salt
1 1/4 c Canned pumpkin 1/2 ts Pumpkin pie spice
1/2 c Milk 3 Eggs
1/2 ts Cinnamon
To slightly beaten egg yolks, add 1/2 cup of sugar, pumpkin, milk,
salt and spices. Cook until thick in a double boiler. Soften
gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly.
Cool slightly, then fold in stiffly beaten egg whites to which the
other 1/2 cup of sugar has been added. Pour into a baked pie shell.
Refrigerate. Garnish with whipped cream. Randy Rigg
Yields
3 servings