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Ginger Cream Pumpkin Pie

  • 1serving
  • 1198calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 unbaked

  3. 9 inch pastry shell

  4. 1 envelope unflavored gelatin

  5. 1/4 cup bourbon

  6. 3 eggs separated

  7. 1 can pumpkin (16 oz.)

  8. 3/4 cup firmly packed brown sugar

  9. 1/2 tsp. salt

  10. 2 tsp. pumpkin pie spice

  11. 1/2 cup milk

  12. 1/4 tsp. cream of tartar

  13. 1/4 cup plus 2 T. sugar

  14. Ginger Cream Topping

Instructions Jump to Ingredients ↑

  1. Soften gelatin in bourbon; let stand 5 minutes. Beat egg yolks slightly.

  2. Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin piespice and milk in top of a double boiler. Cook over boiling water, stirringoccasionally, about 10 minutes or till thoroughly heated. Chill untilmixture mounds when dropped from a spoon. Beat egg whites (roomtemperature) and cream of tartar until foamy. Gradually add sugar, beatinguntil stiff peaks form. Fold into pumpkin mixture; spoon into preparedpastry shell. Chill several hours until firm.=20To serve, top with Ginger Cream Topping.

  3. Ginger Cream Topping:

  4. 1/2 tsp. ginger1 T. sugar1 cup whipping creamCombine all ingredients; beat at medium-high speed of electric mixer untilstiff peaks form.

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