l/4 cup butter, melted
1 1/4. cup fine gingersnap crumbs
3 eggs, separated
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 tablespoon unflavored gelatin
1/4 cup cold water
3/4 cup brown sugar
1 1/3 cups pumpkin
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1. Preheat oven to 350°F.
2. Combine melted butter and gingersnap crumbs. Press mixture into bottom
and up sides of a 9-ineh pie plate. Bake for 10 minutes. Cool.
3 Beat egg whites until foamy. Beat in cream of tartar and sugar until stiff
peaks form.
4 Dissolve gelatin in cold water.
5 Combine brown sugar, pumpkin, egg yolks, milk, salt, cinnamon, ginger, and
allspice in a large saucepan over low heat, Cook, stirring frequently, until
mixture comes to a boil. Boil for 1 minute. Stir in gelatin. Fold in egg
whites.
6. Transfer mixture into pie shell. Chill for at least 4 hours or overnight.
Makes 8 to 10 servings.
SALLY MCCAULEY Christ Church, Frederica, St. Simons Island, Georgia
Church Socials by Barbara Greenman
------------------------------------
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