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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Purchased from the Galvan Estate in Balch Springs, Texas in 1989. Another tried and true delight that will be a regular in my household. Well worth the effort. Ingredients:
3 eggs separated |
2/3 cup evaporated milk |
2/3 cup brown sugar packed |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
7 ounce package unflavored gelatin |
1/4 cup water |
1-1/2 cups pumpkin puree unsweetened |
2 tablespoons vanilla |
3/4 cup whipping cream |
1 deep dish pie shell |
Directions:
1. In double boiler beat yolks with milk, brown sugar, cinnamon, cloves, ginger and salt.
2. Simmer for 8 minutes until slightly thickened.
3. In bowl sprinkle gelatin over water and let stand for 5 minutes.
4. Stir into hot egg mixture and cook stirring frequently for 5 minutes.
5. Remove mixture from heat and transfer to mixing bowl.
6. Stir in pumpkin puree and vanilla then let cool to room temperature.
7. In separate bowl beat cream until stiff peaks form adding granulated sugar as you go.
8. Fold into pumpkin mixture and pour into baked pie shell.
9. Refrigerate for at least 2 hours or overnight at most.
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