Ingredients
1/4
cup packed brown sugar
1
package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
3/4
cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2
pasteurized eggs, separated
1/3
cup milk
1
package (6 oz) ready-to-use graham cracker pie crust
1/4
teaspoon cream of tartar
1/3
cup granulated sugar
3/4
cup whipping cream
Preparation
In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
