Different Pumpkin Pie
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 Pound|
|Sour cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baked pie shell||10 Inch|
Combine brown sugar, gelatin, spices and salt in saucepan; add beaten egg yolks, milk and pumpkin.
Cook over medium heat, stirring con- stantly, until gelatin dissolves.
Remove from heat; cool slightly.
Add sour cream; mix well.
Beat egg whites until slightly stiff; add sugar gradually, one tablespoon at a time, beating after each addition.
Continue beating until stiff peaks form.
Fold in pumpkin mixture.
Pour into pie shell.
Chill for 4 hours before serving.