Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Soak the gelatin in 1/4 cup cold water. Set aside.
In the top of a double boiler, lightly beat the egg yolks. Add the canned pumpkin, 1/4 cup sugar, milk, pumpkin pie spice and salt. Place over a pan of boiling water. Cook, whisking constantly, until thick (160°F), about 5 minutes. Add the gelatin mixture and stir until dissolved. Transfer to the refrigerator and chill for at least 1 hour.
In the top of a clean double boiler, combine the egg whites, the remaining 3/4 cup sugar, 1/3 cup water and cream of tartar. Place over a pan of boiling water. With an electric mixer, beat the egg-white mixture until stiff peaks form and mixture reaches 160°F. Fold the egg-white mixture into the pumpkin mixture. Spoon mixture into pie crust. Chill at least 4 hours. Serve with whipped cream and sprinkle with cinnamon, if desired.