1 Envelope unflavored gelatin
1/2 c Sugar
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Allspice
1/4 ts Ginger
1/2 ts Nutmeg
3/4 c Milk
2 Egg yolks – beaten
1 c Pumpkin puree
2 Egg whites
1/4 c Sugar
1/2 c Whipping cream – whipped
1 9-inch graham cracker crust
Whipped cream for garnish
Directions: Combine gelatin, sugar, salt, cinnamon, allspice, ginger
and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin.
Place over medium heat until mixture bubbles. Remove from heat and
chill until partially set. Beat the egg whites until soft peaks form,
gradually add the sugar and beat until stiff. Fold into pumpkin
mixture with whipped cream. Pour into pie crust and chill for one
hour. Decorate top with whipped cream rosettes.
Yields
1 servings