Ingredients:
1 tablespoon cold water
1 teaspoon unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1 cup heavy cream, chilled
1 (9 inch) prepared pie crusts ( gingersnap crumb crust is excellent)
Directions:
Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
Heat, whisking constantly, until the egg mixture registers 160? on an instant-read thermometer.
Remove the bowl from the pan of water; whisk in the gelatin mixture.
Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
Gently fold the whipped cream mixture into the pumpkin mixture.
Scrape filling into prepared pie crust.
Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.