- 1 envelope unflavored gelatin
- 1/3 cup brown sugar, packed
- 1/4 tspn salt
- 1 tspn ground cinnamon
- 1/4 tspn ground allspice
- 2 eggs, separated
- 3/4 cup evaporated milk
- 1/4 cup water
- 3/4 cup mashed pumpkin
- 1/4 cup sugar
- 1 9-inch baked pie shell
- 1 cup heavy cream
- 2 tbspns sugar
- 1 tspn vanilla
Combine gelatin, brown sugar, salt, cinnamon, allspice, egg yolks, evaporated milk, water, and pumpkin in top of double boiler. Beat until smooth, using rotary beater. Cook, stirring constantly, over simmering water until mixture thickens, 5 to 7 minutes. Remove from heat.
Place double boiler top in bowl of iced water. Stir until mixture is room temperature. Remove from iced water, and set aside.
Beat egg whites in bowl until foamy, using electric mixer at high speed.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.
Whip heavy cream 2 tablespoons sugar, and vanilla into chilled bowl until soft peaks form, using electric mixer at high speed. Spoon puffs of whipped cream on top of pie. Makes 6 to 8 servings.
More "Lost" Pumpkin Pies
Libby's Original Pumpkin Pie (1954)Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)
(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning,
Farm Journal Food Editor, 1979.)
Farm Journal Food Editor, 1979.)
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