2 Envelopes unflavored gelatin
1 1/2 c Firmly packed brown suger
-(light)
1 ts Salt
3 ts Pumpkin pie spice
6 Eggs; seperated
1/2 c Gran. sugar
1 cn (1 lb. or 13 or 14 oz.)
-pumpkin
2 9″ graham cracker shells
-(recipe below)
Makes 2-9″ pies, can be halved for one one 9″ pie
In a three quart metal mixing bowl, thoroughly stir together gelatin, brown
sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then
pumpin. Place bowl over a saucepan of boiling water: cook stirring often
until heated through and gelatin and sugar have dissolved, about 10-15 min.
(I test by feel, if its too hot to touch then its cooked). Chill until
mixture mounds when dropped from a spoon. Beat egg whites to soft peak
stage; gradually beat in granulated sugar until stiff; fold into gelatin
mixture. Turn into pie sheels; chill until firm. Before serving, top with
whipped cream or cool whip.
Yields
1 Servings