 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is the most lightest and delicious pumpkin pie you will ever have, it is so good! Prep time does not include chilling pumkin mixture. Ingredients:
1 tablespoon unflavored gelatin (1 envelope) |
1/2 cup cold water |
4 eggs, separated |
1 cup evaporated milk |
1 cup canned pumpkin puree |
1/2 cup brown sugar |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 cup brown sugar |
1 (9 inch) baked pie crusts |
2 cups whipping cream, whipped (can use cool whip topping also) |
Directions:
1. In a small bowl soften the gelatin in cold water; set aside.
2. In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
3. Remove from heat and add in the gelatin, stirring until dissolved.
4. Refrigerate mixture until thick.
5. Beat the egg whites and 1/4 cup brown sugar until thick.
6. Fold in the chilled pumpkin mixture with a spatula.
7. Transfer mixture into baked pie crust.
8. Top with whipped cream.
9. Refrigerate until ready to serve.
10. Delicious!
|
|