Mix 1 envelope Knox gelatin with 1/2 cup cold water; set aside.
Separate 3 eggs and add yolks to a sauce pan; beat slightly. Save whites for later (no need to refrigerate).
Add to the sauce pan 1/2 cup sugar,
1/2 cup milk, and
1/2 tsp each: ginger, salt, nutmeg, cinnamon.
Cook in a double broiler until thick.
Add gelatin/water mixture and combine then cool thoroughly.
In a large bowl, beat egg whites to stiff peak while adding 1/2 cup sugar slowly.
When pumpkin mixture is cooled, pour that into the meringue (egg whites and sugar) and gently fold together.
Pour into precooked pie shells and cool completely. The pies will turn more orange as they cool.
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