Ingredients:
1 cup packed brown sugar
3 eggs, separated
1 1/2 cups pumpkin puree ( NOT pumpkin pie filling)
1/2 cup evaporated milk
1 tablespoon unflavored gelatin
3 tablespoons cold water
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons sugar
1 9-inch baked pie crusts
Directions:
In small, oven-proof bowl, sprinkle gelatin over water.
Place bowl over small pot of simmering water until gelatin is dissolved.
In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
Remove from heat and add gelatin, mixing thoroughly.
Cool for at least 15 minutes.
Beat egg whites with sugar until soft peaks form.
Fold egg whites into pumpkin mixture.
Put mixture into pie shell and refrigerate overnight.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.