Prep 30 mins
Cook 20 mins
This recipe came from a local cookbook called "Out of Nova Scotia Kitchens". Has a lovely texture and very light and also suitable for those trying to avoid sugar. Maple syrup can be subnstituted for honey and, of course, spices can be adjusted to taste
- 1⁄4 butter, softened
- 3 tablespoons honey
- 1 2⁄3 cups graham wafer crumbs
- 1 tablespoon unflavored gelatin
- 1⁄4 cup cold water
- 3 eggs, separated
- 3⁄4 cup plus 2 tbsp. honey
- 2 cups pumpkin puree (canned is fine)
- 1⁄2 cup whole milk
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- Preheat oven to 350 degrees.
- To make crust, blend the butter with the 3 tablespoons of honey.
- Mix with wafer crumbs and press into a 10 inch deep pie dish.
- Bake for 12 minutes.
- Remove from oven and cool completely.
- Soak gelatin in the cold water for 5 minutes.
- Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
- Cook in a double boiler over simmering water, stirring constantly, until thickened.
- Remove from heat and add softened gelatin and stir until dissolved.
- Beat egg whites until frothy.
- Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
- Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
- Spoon into crust and chill for several hours.
- Cook time will include baking the crust and making the filling.