ugh rest on the counter for 10 minutes to soften
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
ake crust at 325 degrees for 15 minutes or until lightly
olks lightly; stir in milk, pumpkin, salt and spices.
Blend
the pumpkin into the boiling water. Let it boil for 10
n 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice
Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
he sugar and add the pumpkin, milk, spices and salt.
Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
Cook
together\tthe brown sugar, pumpkin, spices, sugar and milk
over\tlow
heat
of double boiler until thickened to light custard
consistency.
Add\tgelatin,
being
sure
it is dissolved.\tCool.
Beat
egg
whites with cream of tartar; add sugar slowly.
Fold
into cooked pumpkin mixture; put in baked pie crust.
Let
set
until firm.
Garnish with whipped cream, nuts and maraschino cherries.
Double recipe makes 3 pies.
an (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and
resh pumpkin you will need a 1 - 1.5 lb. pie pumpkin. Peel
In small, oven-proof bowl, sprinkle gelatin over water.
Place bowl over small pot of simmering water until gelatin is dissolved.
In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
Remove from heat and add gelatin, mixing thoroughly.
Cool for at least 15 minutes.
Beat egg whites with sugar until soft peaks form.
Fold egg whites into pumpkin mixture.
Put mixture into pie shell and refrigerate overnight.
br>Spread on bottom of pie shell.
Bake 5 minutes
In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
Spread remaining 1/2 cup whipped topping over filling.
nch pie pan with whole gingersnap cookies, breaking as necessary for fitting
For the crust, stir melted butter