Number of servings :
Cooking time: 45 minutes + 4 hours refrigeration
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1¼ cups (300 mL) finely crushed gingersnaps and/or finely crushed graham crackers
2 tbsp (30 mL) granulated sugar
4 large egg whites
2 tbsp (30 mL) butter or margarine, melted
4 tsp (20 mL) unflavoured gelatin
1¼ cups (425 mL) evaporated skimmed milk
16 oz (500 g) pumpkin
½ cup (125 mL) firmly packed light brown sugar
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) grated lemon rind
¼ tsp (1 mL) ground ginger
1/8 tsp (.5 mL) ground cloves
2/3 cup (150 mL) granulated sugar
- Preheat the oven to 375°F (190°C). In a small bowl, stir together the gingersnaps and the 2 tbsp (30 mL) of granulated sugar. In another small bowl, combine one of the egg whites and the melted butter. Add to the crumb mixture and stir until combined. Press into the bottom and up the sides of a lightly greased 9-inch (22.5 cm) pie plate.
- Bake for 4 to 5 minutes or until edge of crust is starting to brown. Cook on a wire rack. In a medium-sized saucepan, sprinkle the gelatin over milk; let stand for one minute. Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly.
- Remove from heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind, ginger and cloves. Stir in the gelatin mixture. Refrigerate the mixture for 30 minutes, stirring occasionally. In a clean, large, heavy saucepan, with an electric mixer on high, beat the remaining 3 egg whites and the 2/3 cup (150 mL) granulated sugar over low heat for 6 minutes or until stiff peaks form.
- Fold into the pumpkin mixture. If necessary, refrigerate until the mixture mounts slightly when dropped from a spoon. Spoon the pumpkin mixture into the baked crumb crust. Cover and refrigerate for at least 4 hours or until set.
Imported on 2011-01-20 20:26:46 — Original ID:3188