Preparation:
Soften gelatin in bourbon; let stand 5 minutes. Beat egg yolks slightly.
Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie
spice and milk in top of a double boiler. Cook over boiling water, stirring
occasionally, about 10 minutes or till thoroughly heated. Chill until
mixture mounds when dropped from a spoon. Beat egg whites (room
temperature) and cream of tartar until foamy. Gradually add sugar, beating
until stiff peaks form. Fold into pumpkin mixture; spoon into prepared
pastry shell. Chill several hours until firm.=20
To serve, top with Ginger Cream Topping.
Ginger Cream Topping:
1/2 tsp. ginger
1 T. sugar
1 cup whipping cream
Combine all ingredients; beat at medium-high speed of electric mixer until
stiff peaks form. |
