- 1-1/4 cups canned pumpkin
- 3 egg yolks
- 1/2 cup sugar
- 1/4 tspn cinnamon
- 1/4 tspn nutmeg
- 1/4 tspn salt
- 1/4 tspn mace
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 3 egg whites
- 1/2 cup sugar
- 1 9-inch pie crust, baked and cooled
In the top of a double boiler, combine pumpkin, yolks, sugar, mace, salt, cinnamon, and nutmeg, and heat, cooking for 10 minutes.
Mix gelatin and water, and let stand for 5 minutes. Pour into pumpkin mixture, and stir until dissolved. Pour into bowl, and set aside until cold. Can be put into refrigerator for a shorter time.
Beat egg whites until foamy, add sugar and continue beating until stiff enough to cling to bowl or forms stiff peaks. Fold pumpkin custard mixture into egg whites very carefully. Pour into cooled, baked pie crust, and refrigerate. Top with whipped cream before serving.
"Light and fluffy, this pumpkin pie is so good that you needn't wait until the holiday season."
(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)
Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees.