Ingredients
1 baked, cooled (9-inch) pastry shell
1 envelope unflavored gelatin
3/4 c. sugar, divided
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
2/3 c. evaporated milk
3 eggs, separated
1 1/4 c. canned pumpkin
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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In a saucepan, combine gelatin, 1/2 cup sugar, spices and salt. Stir in evaporated milk and beaten egg yolks. Cook and stir over low heat until slightly thickened. Remove from heat. Add pumpkin. Chill, stirring occasionally, until slightly thickened. Beat egg whites to soft peaks, gradually adding remaining 1/4 cup sugar. Continue to beat until they hold a soft peak. Fold in pumpkin mixture and spoon into the pie shell. Chill until firm and garnish with whipped cream and/or raisins which have been soaked in rum.