Pumpkin Sherry Pie Recipe
Ingredients
1 env. plain gelatin
3 eggs, separated
1 c. strained cooked or canned pumpkin
1/2 c. sherry
1 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
baked 9-in. pastry shell
Whipped cream
Directions
Soften gelatin in 1/4 cup cold water.
Beat egg yolks slightly in double boiler; stir in pumpkin, sherry, 1/4 cup sugar, salt, cinnamon, nutmeg and ginger.
Cook over boiling water, stirring constantly, for 5 minutes.
Remove from heat; add gelatin.
Stir until dissolved; chill until mixture begins 10 thicken.
Fold in stiffly beaten egg whites with remaining sugar.
Pour into pie shell; chill for several lours.
Top with whipped cream before serving.
Beat egg yolks slightly in double boiler; stir in pumpkin, sherry, 1/4 cup sugar, salt, cinnamon, nutmeg and ginger.
Cook over boiling water, stirring constantly, for 5 minutes.
Remove from heat; add gelatin.
Stir until dissolved; chill until mixture begins 10 thicken.
Fold in stiffly beaten egg whites with remaining sugar.
Pour into pie shell; chill for several lours.
Top with whipped cream before serving.
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