1 9-inch shell of plain pastry place in top of double boiler |
1 cup(s) steamed, strained fresh or canned pumpkin cook 10 min stirring occasionally. combine |
3 egg yolks beaten |
1/2 cup(s) sugar |
1 cup(s) milk stir into pumpkin. add |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ginger |
1/4 teaspoon(s) nutmeg |
1 teaspoon(s) cinnamon |
2 tablespoon(s) butter melted. cook until of custard consistency. remove from heat. add |
1 tablespoon(s) gelatin softened in |
1/4 cup(s) cold water stir till dissolved and chill. when mix begins to congeal fold in |
4 egg whites beaten stiff with |
1/2 cup(s) sugar gradually beaten in |
