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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My family prefers this light version of pumpkin pie to the typical custardy type. (Though I like both kinds!) i think you'll like it, too. Ingredients:
1/2 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1/4 cup cold milk |
13/4 cups canned pumpkin |
1/4 teaspoon cinnamon |
1/8 of cloves |
1/8 of nutmeg |
1/8 of ginger |
2 tablespoons boiling water |
1 cup hot milk |
2 tablespoons soft butter |
1 teaspoon plain gelatin |
1 tablespoon cold water |
3 egg whites |
1/4 cup sugar |
1 9-inch baked pie shell |
Directions:
1. In a medium sized heavy bottomed saucepan, combine 1/2 cup sugar, cornstarch and salt.
2. Beat egg yolks with 1/4 cup cold milk. Add the pumpkin. Stir to combine.
3. Add spices to 2 tablespoons boiling water to for a paste.
4. Heat one cup of milk almost to a simmer.
5. Add spices and hot milk to saucepan of pumpkin.
6. Cook pumpkin mixture about five minutes or until it comes to a boil. let it boil no more than another minute.
7. Add the butter and mix
8. Dissolve gelatin in tablespoon of cold water. when thickened, add to pumpkin.
9. While pumpkin mixture is cooling slightly, beat the egg whites until they cling to the bowl.
10. Add the remaining 1/4 cup of sugar to the whites and continue to beat until stiff peaks form.
11. Add the hot pumpkin a little at a time being careful not to overwork the whites.
12. Allow to stand about 10 to 15 minutes. Pumpkin should still be pourable, but cooled a bit.
13. Pour into a baked pie shell. Refrigerate.
14. SERVE: I usually decorate the top with stabilized whipped cream. Sometimes, I'll serve sweetened whipped cream on the side.
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