Pumpkin Sherry Pie
|Pumpkin||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baked pastry shell||1|
|Whipped cream||4 Tablespoon|
Soften gelatin in 1/4 cup cold water.
Beat egg yolks slightly in double boiler; stir in pumpkin, sherry, 1/4 cup sugar, salt, cinnamon, nutmeg and ginger.
Cook over boiling water, stirring constantly, for 5 minutes.
Remove from heat; add gelatin.
Stir until dissolved; chill until mixture begins 10 thicken.
Fold in stiffly beaten egg whites with remaining sugar.
Pour into pie shell; chill for several lours.
Top with whipped cream before serving.