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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a little different than the usual evaporated milk and sugar recipe, and its really yummy. Do this one for Thanksgiving or Christmas! Ingredients:
1 cup sugar |
1 (1/4 ounce) envelope unflavored gelatin |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
3 egg yolks, slightly beaten |
3/4 cup milk |
1 cup canned pumpkin or 1 cup cooked pumpkin |
3 egg whites |
9 inches graham cracker crust |
1/2 cup whipped cream |
1/2 cup flaked coconut, toasted, for garnish |
Directions:
1. In a large saucepan, combine 2/3 cup sugar, the gelatin, cinnamon, salt and nutmeg.
2. Combine egg yolks with milk and add to gelatin mixture.
3. Heat, stirring constantly, until mixture thickens slightly.
4. Stir in pumpkin. Chill, stirring often, until mixture mounds slightly.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining sugar into egg whites.
6. Fold in chilled pumpkin mixture into egg whites. Pile into prepared graham cracker crust. Chill until firm.
7. To serve, add whipped cream in center of pie, and sprinkle with toasted coconut.
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