PUMPKIN GELATIN PIE
1 env. unflavored gelatin
3/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. milk
3 slightly beaten egg yolks
1 (16 oz.) can pumpkin
1/4 (maybe a little more) c. bourbon, brandy or rum (I prefer white rum)
3 egg whites
2 tbsp. sugar
1 baked 9 inch pastry shell
In a saucepan combine gelatin with 3/4 cup of sugar, spices and stir in
milk, beaten yolks and canned pumpkin. Cook and stir over medium heat until
mixture thickens. Just before it begins to boil stir in the alcoholic
beverage. Then chill until it is partially set. At that point add egg whites
which have been beaten with 2 tablespoons of sugar (fold it in) and place
the pumpkin mix in a pastry shell. Refrigerate and garnish with whipped
cream and nutmeg.
1 env. unflavored gelatin
3/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. milk
3 slightly beaten egg yolks
1 (16 oz.) can pumpkin
1/4 (maybe a little more) c. bourbon, brandy or rum (I prefer white rum)
3 egg whites
2 tbsp. sugar
1 baked 9 inch pastry shell
In a saucepan combine gelatin with 3/4 cup of sugar, spices and stir in
milk, beaten yolks and canned pumpkin. Cook and stir over medium heat until
mixture thickens. Just before it begins to boil stir in the alcoholic
beverage. Then chill until it is partially set. At that point add egg whites
which have been beaten with 2 tablespoons of sugar (fold it in) and place
the pumpkin mix in a pastry shell. Refrigerate and garnish with whipped
cream and nutmeg.
