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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup firmly packed brown sugar |
1 envelope unflavored gelatin |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
3 eggs, separated |
3/4 cup milk |
1 1/4 cups cooked, mashed pumpkin |
1/3 cup sugar |
1 baked (9-inch) pastry shell |
whipped cream |
chopped pecans |
Directions:
1. Combine brown sugar, gelatin, salt, cinnamon, nutmeg, and ginger in a heavy saucepan. Combine egg yolks and milk; beat well. Stir egg mixture into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill until mixture begins to thicken.
2. Beat egg whites (at room temperature) until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Pour filling into pastry shell. Chill. Garnish with whipped cream and pecans before serving.
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