Pumpkin Angel Pie

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READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl soften the gelatin in cold water; set aside.
  • In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
  • Remove from heat and add in the gelatin, stirring until dissolved.
  • Refrigerate mixture until thick.
  • Beat the egg whites and 1/4 cup brown sugar until thick.
  • Fold in the chilled pumpkin mixture with a spatula.
  • Transfer mixture into baked pie crust.
  • Top with whipped cream.
  • Refrigerate until ready to serve.
  • Delicious!
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