1 (9") graham
cracker pie shell
1 env. of
unflavored gelatin
1/2 cup of light
brown sugar, firmly packed
1/2 teaspoon of
salt
1 1/2 teaspoon of
pumpkin pie spice
Whipped cream
(optional)
2 tablespoons of
light molasses
3 egg yolks,
slightly beaten
1/2 cup of milk
1 1/4 cups of
canned pumpkin
3 egg whites
1/2 cup of
granulated sugar
Prepare pie shell. Refrigerate
until needed. In small saucepan, combine gelatin, brown
sugar, salt and spice; mixing well. Add molasses, egg
yolks, milk and pumpkin; mixing well. Bring to boiling,
stirring. Remove from heat. Transfer to medium bowl,
cool, then refrigerate, covered until firm. Meanwhile in
small bowl, beat egg whites until foamy. Gradually beat
in sugar, 2 tablespoons at a time, beating well after
each addition. Continue to beat until stiff peaks form
when beater is raised. Beat pumpkin mixture until
smooth. Gradually beat egg-white mixture into pumpkin
mixture, only until just combined. Turn mixture into pie
shell, refrigerate until firm, about 2 hours. (See note
below.) Serve garnished with whipped cream, if desired.
Note: If filling is too soft to mound when turned
