Ingredients
- 3 egg (separated)
- 1 pie crust
- 375 gr pumpkin (canned)
- 220 gr brown sugar
- 120 ml cream (heavy)
- 60 ml water (cold)
- 26 gr granulated sugar
- 18 gr gelatin
- 6 gr orange rind (grated)
- 5 gr cinnamon
- 2 gr ginger
- 1 gr allspice
- 1 gr 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.
