White House (Mamie Eisenhower) Pumpkin Pie

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White House (Mamie Eisenhower) Pumpkin Pie

2 Envelopes unflavored gelatin
1 1/2 cups Firmly packed brown sugar
1 teaspoon Salt
3 teaspoons Pumpkin pie spice
6 Eggs; separated
1/2 cup Gran. sugar
1 can (1 lb. or 13 or 14 oz.) pumpkin
two 9" graham cracker shells

Makes 2-9" pies, can be halved for one 9" pie In a three quart metal mixing bowl, thoroughly stir together gelatin, brown sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then pumpkin. Place bowl over a saucepan of boiling water: cook stirring often until heated through and gelatin and sugar have dissolved, about 10-15 min. (I test by feel, if its too hot to touch then its cooked). Chill until mixture mounds when dropped from a spoon. Beat egg whites to soft peak stage; gradually beat in granulated sugar until stiff; fold into gelatin mixture. Turn into pie shells; chill until firm. Before serving, top with whipped cream or cool whip.

Posted to Bakery-Shoppe Digest V1 #184

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