Pumpkin-Rum Pie Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
3 eggs, separated
3/4 c. (packed) brown sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
1 env. Unflavored gelatin
Rum
1/2 c. milk
1 sm. can pumpkin
1 tsp. cinnamon
Sugar
1 baked 9-in. pie shell
1/2 pt. whipping cream
Directions
Beat egg yolks in double boiler; add brown sugar, milk, pumpkin, cinnamon, nutmeg and cloves.
Cook over boiling water for 10 minutes or until slightly thickened, stirring constantly.
Soften gelatin in 1/2 cup cold water; stir into hot pumpkin mixture until dissolved.
Cool; add 3/4 cup rum.
Beat egg whites until stiff peaks form, adding 1/2 cup sugar; fold into pumpkin mixture.
Pour filling into pie crust; refrigerate overnight.
Whip cream until stiff, adding rum and sugar to taste.
Serve whipped cream mix- ture over pie.
Cook over boiling water for 10 minutes or until slightly thickened, stirring constantly.
Soften gelatin in 1/2 cup cold water; stir into hot pumpkin mixture until dissolved.
Cool; add 3/4 cup rum.
Beat egg whites until stiff peaks form, adding 1/2 cup sugar; fold into pumpkin mixture.
Pour filling into pie crust; refrigerate overnight.
Whip cream until stiff, adding rum and sugar to taste.
Serve whipped cream mix- ture over pie.
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