You’ll love this lighter version of traditional pumpkin pie!

Ingredients:

• 9″ graham cracker crust
• 1T gelatin
• 1/4c cold water
• 3/4c brown sugar
• 1/2t salt
• 2t cinnamon
• 1/2t ground ginger
• 1/2t allspice
• 1-1/3c pumpkin puree
• 3 eggs, separated
• 1/2c milk
• 1/4t cream of tartar
• 6T sugar

Preparation:

Stir gelatin into cold water. Let stand for a few minutes. Mix brown sugar, spices and pumpkin, egg yolks and milk in a saucepan.  Cook over low heat, stirring constantly. Boil for one minute. Remove from heat and stir in gelatin.

Allow to cool until partially set.  Beat smooth or put through a sieve if there are lumps.

Beat egg whites until frothy.  Add cream of tartar.  Add sugar one tablespoon at a time. Beat until stiff peaks form.

Fold meringue into the pumpkin mixture. Pour into the crust. Allow to set for several hours.

This entry was posted in Recipes on November 15, 2017 by wpalace.