Pumpkin Angel Pie

Name: Pumpkin Angel Pie
Ingredients: 1 tablespoon unflavored gelatin (1 envelope); 1/2 cup cold water; 4 eggs, separated; 1 cup evaporated milk; 1 cup canned pumpkin puree; 1/2 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/4 teaspoon ginger; 1/4 cup brown sugar; 1 (9 inch) baked pie crusts; 2 cups whipping cream, whipped (can use Cool Whip topping also)

13 ingredients

10 steps

Ingredients

1 tablespoon unflavored gelatin (1 envelope)
1/2 cup cold water
4 eggs, separated
1 cup evaporated milk
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup brown sugar
1 (9 inch) baked pie crusts
2 cups whipping cream, whipped (can use Cool Whip topping also)

Directions

1

In a small bowl soften the gelatin in cold water; set aside.
2

In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
3

Remove from heat and add in the gelatin, stirring until dissolved.
4

Refrigerate mixture until thick.
5

Beat the egg whites and 1/4 cup brown sugar until thick.
6

Fold in the chilled pumpkin mixture with a spatula.
7

Transfer mixture into baked pie crust.
8

Top with whipped cream.
9

Refrigerate until ready to serve.
10

Delicious!