(NOTE: This recipe contains uncooked eggs. If salmonella contamination is a
concern in your area, it may be best to skip this recipe.)
Ingredients:
3 eggs, separated
1 cup (250 ml) sugar
1+1/4 (300 ml) cups canned pumpkin
1/2 (125 ml) cup milk
1/2 tsp (2 ml) salt
1+1/4 tsp (6 ml) pumpkin-pie spice
1 package unflavored gelatin (enough to gel 2 cups, 500 ml)
1/4 cup (60 ml) cold water
Whipped Cream (garnish)
Instructions:
Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice. Cook in
top of double boiler until thick. Soak gelatin in cold water for 5 minutes,
add to pumpkin mixture which has been removed from heat. Mix and cool. When
thickened, beat egg whites until foamy, then gradually add remaining sugar.
Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into
9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with
whipped cream.
