Ingredients
- 3 egg (separated)
- 1 pie crust
- 1 1/2 cups pumpkin (canned)
- 1 cup brown sugar
- 1/2 cup cream (heavy)
- 1/4 cup water (cold)
- 2 tablespoons granulated sugar
- 1 tablespoon gelatin
- 1 tablespoon orange rind (grated)
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream.
